Indulge in a tantalizing culinary journey with our agave-glazed pork belly and grilled pineapple recipe. This dish is a symphony of flavors, textures, and aromas that will leave your taste buds dancing with delight. The tender, melt-in-your-mouth pork belly is lovingly glazed with a sweet and tangy agave nectar, while the grilled pineapple adds a burst of tropical sweetness and smokiness. Served atop a bed of fluffy jasmine rice, this dish is a perfect balance of savory and sweet, making it an unforgettable meal for any occasion.
Alongside the main recipe, we also present a selection of complementary dishes that will elevate your dining experience. Create a refreshing and vibrant pineapple salsa, perfect for adding a pop of freshness to tacos, grilled meats, or fish. Experiment with our zesty pineapple-jalapeño margarita, a delightful cocktail that combines the sweetness of pineapple with a hint of spice. And for a sweet ending, treat yourself to our delectable pineapple upside-down cake, a classic dessert with a tropical twist.
STICKY BBQ-GLAZED PORK TENDERLOIN
This dish is packed with flavor: smoke, sweetness and spice combined with beautifully cooked, silky meat. The contrast is delicious, and using a store-bought barbecue sauce makes it simple and quick to prepare.
Provided by Ree Drummond Bio & Top Recipes
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
- Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
- Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
- Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
- Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
- Heat a grill pan or grill over medium heat.
- Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.
GRILLED PORK TACOS WITH PINEAPPLE
The combination of earthy dried chiles and fruity pineapple are hallmarks of al Pastore. But so are long marination times and slow roasting. These speedy tacos are far from al Pastore, but they do bring together the similar citrusy, fruity and earthy flavors. Make sure your grill is hot and well greased to get the right char and caramelization on the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Put the chiles on a microwave-safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth.
- Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes.
- Meanwhile, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside.
- Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes.
- Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves.
Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 344 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 6 grams
Tips:
- Choose the right pork belly: Look for a pork belly with good marbling, which will help it stay moist and flavorful during cooking.
- Score the pork belly: Scoring the pork belly will help the glaze penetrate the meat and create a crispy, caramelized crust.
- Make the glaze ahead of time: The glaze can be made up to 3 days in advance and stored in the refrigerator. This will allow the flavors to develop and deepen.
- Grill the pineapple: Grilling the pineapple will give it a slightly smoky flavor that complements the pork belly perfectly.
- Serve immediately: The pork belly and pineapple are best served immediately after cooking, while they are still hot and crispy.
Conclusion:
This agave-glazed pork belly with grilled pineapple is a delicious and impressive dish that is perfect for a special occasion. The pork belly is tender and flavorful, with a crispy, caramelized crust. The grilled pineapple adds a sweet and smoky flavor that complements the pork belly perfectly. This dish is sure to be a hit with your friends and family.
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