Tuesday, May 22, 2012

Pork Tenderloin with Ginger-Rum Marinade

We bought some pork tenderloin earlier this week, with which my wife made a lovely meal, but there was too much for just one meal, so we froze half of it. Now that the weekend has arrived, it's time to grill, and I figured I'd try my hand at grilling this great cut of meat. Now, I also bought some rum a few days ago. After poking around the internet for a while, I found a great recipe for a Ginger-Rum Marinade.

I'm not sure what type of rum would be best in this recipe, but I just bought some Kraken dark spiced rum, so that's what went into it. Rum always has me thinking of the Carribean, and the pineapple juice just encourages those sorts of thoughts, so I added some Allspice to the marinade. I also added some smoked sea salt, just to help the marinade penetrate and maybe give it a bit more smokiness. My little grill could use all the help it can get! So I let it sit for a few hours, then got ready to grill.

Once the grill heated up, I put the tenderloin on for four minutes a side. I'd grill a steak of similar thickness for about 12 to 13 minutes, and pork should be cooked a bit longer than steak, so 16 minutes seems about right. I also made sure to baste it at regular intervals with the remainder of the marinade. It turned out perhaps a trifle overcooked, but was still really juicy. You could definitely taste the pineapple, but it was more refreshing than overpowering. A very good marinade. Recipe after the jump:

Ginger-Rum Marinade
1/2 cup unsweetened pineapple juice
1/3 cup rum
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/4 teaspoon ground red pepper

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