Curried Pork Loin With Onion Relish And Grilled Pineapples

By á-170456

Ingredients

• CURRY MARINADE:
• 1 pork loin
• 5 tablespoons curry powder
• 3 tablespoons ground cumin
• 2 tablespoons granulated garlic
• 2 tablespoons paprika
• 1 tablespoon sea salt
• 1/2 cups brown sugar
• 1/4 cups oil
• 1 cups water
• SAUCE:
• 3 whole onions - (to 4) sliced (abt 4 cups)
• 1/4 cup oil
• 2 tablespoons brown sugar
• 3 tablespoons balsamic vinegar (or apple cider vinegar)
• 1 cup water

Details

Servings 1

Preparation

Step 1

Cut the pork loin into small steaks/medallions about 3/4- to 1-inch thick, allowing one or two per person. Trim any outside fat and place, along with the marinade, in a plastic container or Ziplock bag between four hours and one day. Another option is to reserve 2 slices of pineapple fresh or canned per person.

For the Sauce: When you are ready to cook the meat, preheat your grill on high heat covered, for about 20 minutes. While the grill is heating start sautéing the onions in a pan on your side burner (or on your stove) with the oil and sugar over medium/high heat until some of them begin to turn brown or caramelize. Once this has happened, turn the heat down to low and add the rest of the ingredients and allow them to simmer while you grill the meat.

Grilling The Meat: Place the meat on the grill and cook on one side until the outside begins to turn a nice shade of brown (don't burn). Place the pineapple slices on the warming rack. When the meat has reached the desired color, usually in 6 or 7 minutes, turn the steaks over and turn down the heat to the lowest setting and close the cover.

Finishing The Dish: While the meat is finishing, add the remaining marinade to the sauce, stir, and reduce until the mixture has thickened to the consistency of thin syrup. Remove the steaks and pineapples, arrange with rice on warm plates, add the sauce and serve.

This recipe yields ?? servings.