Yield: 4 Servings

Ingredients:

1 1/4 lb. Pork tenderloins, trimmed

4 slices Fresh pineapple, peeled

To garnish - Scallion, minced

For service - Chef Larry’s Red Onion Confit (recipe follows, after method)

For Chef Larry’s Asian BBQ Glaze

1/3 cup Soy sauce

1 cup Tomato ketchup

1/4 cup Apple cider vinegar

1/2 cup Brown sugar

1/3 cup Pineapple juice

1 tsp. Fresh ginger, peeled and grated

1 each Onion, minced

1/2 tsp. Garlic, chopped

to taste - Fresh ground black pepper

For Chef Larry’s Asian Spice:

2/3 tsp. Cayenne pepper

1 tsp. Ground cloves

1 tsp. Curry powder

1 tsp. Ground ginger

1 tsp. Ground cinnamon

1/2 cup Paprika

2 tsp. Granulated garlic

1/4 cup Salt

1 tsp. Black pepper

Method:
Prepare Chef Larry’s Asian BBQ Sauce by placing soy sauce, brown sugar, apple cider vinegar, pineapple juice, ginger, onion and garlic in sauce pan, bring to a simmer over medium heat. Reduce heat and stir in ketchup. Continue to simmer over low heat for 25 minutes, stirring constantly to avoid scorching. Season with pepper and remove from heat, reserve. Prepare Chef Larry’s Red Onion Confit per recipe, reserve. Prepare Chef Larry’s Asian spice by combining ingredients and mixing well.

Preheat grill or grill pan. Season pork tenderloins liberally with Chef Larry’s Asian Spice and shake off excess. Place any unused Asian Spice in an air-tight container for future use. Place seasoned pork tenderloins on preheated grill and cook over medium heat turning frequently until done (internal temperature of 155 degrees) Remove grilled pork tenderloins from grill and rest at room temperature for 15 minutes. Grill pineapple slices, reserve. Slice pork tenderloins on a bias and arrange on a serving platter. Garnish with grilled pineapple and Chef Larry’s Red Onion Confit. Drizzle with Chef Larry’s Asian BBQ Glaze. Garnish with minced scallion and serve.

Red Onion Confit

Yield: 1 Cup

Ingredients:

1 oz. Butter

2 cups Red Onion, sliced

1/2 tsp. Garlic, minced

2 each Bay Leaves

3 oz. Burgundy or Red Wine

1/3 cup Red Wine Vinegar

1/3 cup Sugar

1 1/2 cup Chicken Stock, unsalted

1/8 tsp. Salt

1/8 tsp. Fresh Ground Black Pepper

Method:
Melt butter in saucepan, add red onion, garlic and bay leaves. Sauté over medium heat until onions become translucent. Deglaze with wine, reduce by 2/3, add red wine vinegar, sugar and chicken stock. Bring to a simmer and reduce heat. Simmer over low heat until any liquid remaining is syrupy and thick (approx. 20-30 minutes) remove and cool. Use as an accompaniment for grilled meat and poultry.