"Grilled Pork with Pineapple Slices"
2 slices of pork tenderloin
1 can (about 4 slices) of pineapple
1/2 teaspoon pink peppercorns
pinch of Hawaiian red salt
Turn on a George Foreman grill.
Put the pork slices on a cutting board. Drain the pineapple, but leave it in the can for now.
In a mortar and pestle, grind together 1/2 teaspoon pink peppercorns and a pinch of Hawaiian red salt. Sprinkle over the pork slices. Dust a little allspice over the top.
When the grill is hot, put the pork slices on it and cook for 5 minutes.
Meanwhile, dust allspice sparingly over the pineapple slices.
When the pork slices are done, transfer them to plates. Put the pineapple slices on the grill and cook for 1-2 minutes. Then move the pineapple to the plates and serve.
If you don't have pork tenderloin, any small thin cut of pork should work.
Canned pineapple slices cook fast, taste great, and are easy to use. If you want to grill fresh pineapple, that has its own charm but it takes longer, 2-3 minutes and sometimes more. You want it to be lightly browned in places.
Various sweet warming spices will work in this recipe. I used pink peppercorns and allspice for their fruity notes. I had wanted sweet paprika but couldn't find any. If you want to add some bite, use red pepper flakes, cayenne, or other picante spices.
Hawaiian red salt has clay with a high iron content. It has earthy notes from the clay and a brilliant metallic flavor like a clash of symbols, which goes great with all kinds of pork. Himalayan or Australian pink salt would also work well. If you don't have those, sea salt or table salt will do.