Pork Tenderloin and Pineapple?
- Thread starter Dave L.
- Start date
K Kruger
TVWBB 1-Star Olympian
Try this tapas recipe from a while back. Simply replace the mango and grapes with the pineapple. Make the skewers more substantial if serving as a main course.
(Note: Do not marinate the pork along with the pineapple whatever recipe you use. Fresh pineapple or fresh juice contains enzymes that will denature the pork proteins. The pineapple needs to be cooked or the juice pasteurized first if using in a marinade.)
(Note: Do not marinate the pork along with the pineapple whatever recipe you use. Fresh pineapple or fresh juice contains enzymes that will denature the pork proteins. The pineapple needs to be cooked or the juice pasteurized first if using in a marinade.)
K Kruger
TVWBB 1-Star Olympian
I am NOT rolling my eyes.
Sub 2 t of maple syrup for the fenugreek.
Sub a blend of guajillo and ancho, 3:1, for the Aleppo.
(Fenugreek is a hard seed. (The leaves are also used for some things but are not widely available.) It is often available only ground. It is a key component in many curry blends and in northeast and east African spice blends.)
Sub 2 t of maple syrup for the fenugreek.
Sub a blend of guajillo and ancho, 3:1, for the Aleppo.
(Fenugreek is a hard seed. (The leaves are also used for some things but are not widely available.) It is often available only ground. It is a key component in many curry blends and in northeast and east African spice blends.)
K Kruger
TVWBB 1-Star Olympian
Not at all. Orange juice, like other citrus juices, is acidic. Pineapple is enzymatic. Though acids will also denature proteins, the sweet o.j. in this, coupled with the oil, is not so potent that it's a concern (as long as the marinating time isn't over-the-top). The enzymes in fresh pineapple work pretty quickly.