The Chew: Bobby Flay Barbecue Addiction And Coconut-Marinated Pork Tenderloin
Bobby Flay, renowned celebrity chef, came on the show today to promote his new book, Barbecue Addiction, and help Michael Symon cook up his Coconut-Marinated Pork Tenderloin recipe, while Michael Symon contributed with his grilled pineapple salad recipe.
The Chew: Bobby Flay’s Coconut-Marinated Pork Tenderloin Recipe
- 14 ounce can Unsweetened Coconut Milk
- 2 Limes (grated zest)
- 2 Limes (juice)
- 1 tablespoon Mild Curry Powder (heaping)
- 2 teaspoons Mild Spanish Paprika
- 6 Garlic Cloves (finely chopped)
- 3 tablespoons Fresh Ginger (grated)
- 1 Scotch Bonnet Chile (chopped) Or 2 tablespoons Scotch Bonnet Hot Sauce
- 1/4 teaspoon Black Pepper (coarsely ground)
- 2 pounds Pork Tenderloin (trimmed of excess fat)
- 2 tablespoons Canola Oil
- Kosher Salt (to taste)
- 4 Green Onions (green and pale green parts; halved lengthwise and finely chopped)
- 2 tablespoons Fresh Cilantro Leaves (finely chopped)
- 1/8 teaspoon Ground Allspice
- 1/2 cup Roasted Peanuts (coarsely chopped)
- Hot Sauce
The Chew: Bobby Flay’s Coconut-Marinated Pork Tenderloin Directions
- Combine the coconut milk, lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet, and pepper in a bowl.
- Don’t use the milk you would make a pina colada with – no sweeteners in this one!
- Add the pork, turn to coat in the marinade, cover, and refrigerate for at least 2 hours and up to 8 hours.
- Heat your grill to high for indirect grilling.
- Remove the pork from the refrigerator 30 minutes before cooking and pat dry with paper towels.
- Brush the pork with the oil and season with salt.
- Put the pork directly over the heat and cook until charred on all sides, about 8 minutes.
- Remove to the cooler part of the grill (indirect heat) and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees Fahrenheit, about 12 minutes longer.
- Remove the pork from the grill, tent loosely with foil, and let rest for 10 minutes.
- Combine the green onions, cilantro, allspice, and peanuts in a bowl and season with salt.
- Slice the pork into the 1/4-inch-thick slices. Sprinkle with the green onion-peanut relish and serve with hot sauce.
The Chew: Michael Symon’s Grilled Pineapple Salad Recipe
- 1 Pineapple (cut into spears)
- 1 Jalapeno (cut in half lengthwise)
- 2 Limes (cut in half)
- 1/4 cup fresh Mint leaves
For The Vinaigrette
- 1/4 cup Extra Virgin Olive Oil
- 1 Orange (zest and juice)
- 2 tablespoons Sherry Vinegar
- 2 tablespoons Honey
- 1 teaspoon Coriander
- Salt and Pepper to taste
The Chew: Michael Symon’s Grilled Pineapple Salad Directions
For The Vinaigrette
- In a large bowl, whisk together the vinaigrette ingredients.
- Season to taste.
- Toss the pineapple, jalapeno and lime in the vinaigrette and then remove and place on the grill.
- Reserve vinaigrette.
- Cook until charred.
- Remove to a cutting board.
- Chop the pineapple into bite-sized pieces.
- Slice up the jalapeno and lime.
- Toss all back into the vinaigrette and add the fresh mint.
- Serve and enjoy!