PORK TENDERLOINS WITH PINEAPPLE-MINT CHUTNEY
Provided by Food Network Kitchen
Time 5h
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the brine: Crush the spices with the bottom of a saucepan. Put spices in a saucepan and toast, swirling pan over medium heat for 3 minutes. Add water, 3 tablespoons salt, brown sugar, ginger, and garlic to the pan. Bring to a boil, remove from heat, and stir in the rum; cool to room temperature. Remove silver skin from tenderloins and place in a bowl or shallow container. Pour the brine over the tenderloins. Cover and refrigerate 1 to 4 hours.
- For the chutney: Put the coriander, allspice, and cloves in a small skillet and toast, swirling pan, over medium-high heat until fragrant, about 30 seconds. Crush spices with a heavy pan or a mortar and pestle. Heat butter in a small saucepan over medium-high heat. Add ginger, garlic, and jalapeno and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add toasted spices, vinegar, and sugar and stir util dissolved. Stir in pineapple and salt Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 20 minutes. Cool, then stir in scallions, mint, and lime juice.
- Prepare an outdoor grill with a medium-high fire for direct and indirect grilling.
- Remove the tenderloins from the brine and pat dry. Brush the grill grate lightly with vegetable oil. Season tenderloins with coarsely ground black pepper and salt to taste. Grill the tenderloins over direct heat util each side is golden brown, about 6 minutes per side. Move the meat over to the cool side of the grill, cover with a disposable aluminum pan, and cook until an instant-read thermometer inserted in the center reads at least 145 F for medium, about 6 to 8 minutes more. Let rest 5 minutes before slicing. Slice the tenderloins into medallions and serve with the chutney.
PINEAPPLE IN PORT WITH FRESH CHOPPED MINT
Pineapple in Port With Fresh Chopped Mint (Ananas Em Porto Com Hortela Picada) The mellowest pineapples on earth are those grown in the Azores because they ripen in greenhouses under waftings of smoke. Most of the pineapple served in mainland Portugal comes from the Azores, the mid-Atlantic archipelago discovered and claimed for...
Provided by Vicki Butts (lazyme)
Categories Fruit Desserts
Time 25m
Number Of Ingredients 3
Steps:
- 1. Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel. Cut the pineapple lengthwise into 8 wedges, slice off the hard core at the point of each wedge, then slice the wedges about 1/4-inch thick, making small fan-shaped pieces.
- 2. Place the pineapple fans in a large nonmetallic bowl, add the Port, and toss to mix. Cover and chill 3 to 4 hours.
- 3. Add the mint, toss again, and chill 30 minutes longer.
- 4. To serve, spoon into stemmed goblets, and if you like, sprig with fresh mint.
PINEAPPLE WITH PORT (ANANAS AO PORTO)
Pineapples are abundant in the Azores. This is an easy light dessert.
Provided by Mikekey *
Categories Fruit Desserts
Time 4h10m
Number Of Ingredients 4
Steps:
- 1. Place each slice pineapple on dessert plate; sprinkle with sugar. NOTE: If pineapple is very sweet, omit the sugar.
- 2. Sprinkle 1 tablespoon of the port over each pineapple slice. Cover and refrigerate at least 4 hours.
- 3. Garnish with fresh mint leaves.
PINEAPPLE IN PORT WITH FRESH CHOPPED MINT: ANANAS EM PORTO COM HORTELA PICADA
The mellowest pineapples on earth are those grown on the Azores because they ripen in greenhouses under waftings of smoke. Most of the pineapple served in mainland Portugal comes from the Azores, the mid-Atlantic archipelago discovered and claimed for Portugal by Prince Henry-the-Navigators's captains early in the 15th century. This particular recipe couldn't be easier or more refreshing. It also proves that not all Portuguese desserts are desperately rich.
Provided by Food Network
Categories dessert
Time 4h42m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel. Cut the pineapple lengthwise into 8 wedges, slice off the hard core at the point of each wedge, then slice the wedges about 1/4-inch thick, making small fan-shaped pieces. Place the pineapple fans in a large non-metallic bowl, add the Port, and toss to mix. Cover and chill 3 to 4 hours. Add the mint, toss again, and chill 30 minutes long. To serve, spoon into stemmed goblets and if you like, sprig with fresh mint.
PINEAPPLE AND MINT INFUSED WATER
This pineapple and mint water is like a tropical cocktail but without the sticky-sweet taste. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 5m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.
Nutrition Facts :
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