Makes:3 to 4 servings
With a brief bath in a peppery soy marinade, and a quick cook time, this pork recipe is perfect for a weeknight grilling session. Serving the sweet grilled pineapple and bell pepper alongside the pork balances the savory marinade and is reminiscent of Chinese sweet-and-sour dishes, so you might also serve this with some steamed rice.
Special equipment: You will need a pastry brush for this recipe.
2 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)
2 teaspoons toasted sesame oil
2 teaspoons freshly ground black pepper
1 (12- to 16-ounce)pork tenderloin, silver skin removed
For the topping:
Vegetable oil, for coating the grill and vegetables
1/2 medium pineapple, skin removed and fruit cut crosswise into 1/4- to 1/2-inch-thick rounds
1 medium red bell pepper, cored, seeded, and cut into 4 equal pieces
1 bunchscallions (about 6 to 8), dark green ends trimmed
2 medium limes, halved
For the pork:
Place the soy sauce, fish sauce, garlic, ginger, sesame oil, and pepper in a 13-by-9-inch baking dish and whisk to combine; set aside.
To butterfly the pork, place the tenderloin on a cutting board with one end pointing toward you. Slice lengthwise down the center, almost but not quite cutting through the tenderloin, leaving about 1/4- to 1/2-inch thickness of meat intact.
Open the tenderloin up like a book and push on it to flatten.
Starting on the left side, with the blade of the knife parallel to the cutting board and the blade facing left, slice down the length of the seam, maintaining the 1/4- to 1/2-inch thickness.
Pull the meat open and press down to flatten. Continue cutting and flattening until the entire left half is 1/4- to 1/2-inch thickness. Rotate the tenderloin and repeat on the other half.
Place the pork in the marinade and turn to coat. Cover and marinate at room temperature for 20 minutes. Meanwhile, prepare the grill and topping.
To grill the topping and pork:
Heat an outdoor grill to high (about 450°F to 550°F) and rub the grill grates with a towel dipped in vegetable oil. Have a pastry brush and small bowl of vegetable oil ready.
Brush the pineapple, bell pepper, and scallions all over with a thin coating of oil and place them on the grill. Brush the cut sides of the lime halves with oil and place them cut-side down on the grill. Cover the grill and cook, turning the pineapple and vegetables as needed (no need to turn the limes), until grill marks appear and each item is slightly softened and charred, about 4 minutes for the pineapple, scallions, and limes, 5 to 6 minutes for the bell pepper. Remove the fruit and vegetables to a large dish or baking sheet and let them cool.
Remove the pork from the marinade, scrape off any excess, and discard the marinade. Rub the grill grates again with a towel dipped in oil, place the pork on the grill, and cover the grill. Cook, flipping once, until grill marks appear and the pork registers 140°F on an instant-read thermometer, about 7 to 10 minutes total. Remove to a cutting board, tent with foil, and let rest. Meanwhile, finish preparing the topping.
Cut out and discard the cores from the pineapple. Cut the remaining fruit into medium dice and place in a medium bowl. Chop the bell pepper and scallions into medium dice and add to the bowl. Squeeze the juice from 2 of the lime halves into the bowl and stir to combine.
Slice the pork, squeeze the juice from the remaining 2 lime halves over the meat, and serve with the pineapple–red pepper mixture.