Grilled Swineapple (pork & pineapple)
I wanted a new take on smoking a pork tenderloin and came up with this.
Grilled Swineapple (pork & pineapple)
I wanted a new take on smoking a pork tenderloin and came up with this.
Cooking Instructions
- 1
Cut the top off of your pineapple, using a knife and spoon, remove the insides. Try to leave 3/4" of pineapple for your sides
- 2
Open your tenderloin and remove as much fat as possible.
- 3
After all the fat is removed, cut the loin in half and stuff inside the pineapple
- 4
Place the pineapple top back on and use your toothpicks to hold the top on. Leave 1/2" of the toothpick exposed. Easier to remove when the loin is done.
- 5
I placed my pineapple in a metal bowl, covered with plastic wrap and placed back into the refrigerator to let the loin marinate with the pineapple overnight.
- 6
Since I had to work late, smoking the loin was out of the question. So grilling my Swineapple it was. Using my 4 burner propane grill, I kept the 2 burners under the pineapple on low. The next burner I set half way and the farthest away burner I had on high. This method took exactly 2h15mins. I probed the side of the pineapple and a perfect 165°.
- 7
After removing the loin from the grill, I waited 20 mins before I took the top of the pineapple off. Cut your slices and enjoy! The loin was spicey, sweet and so tender. No knife need to eat the loin.
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