Pork Tenderloin with Caramelized Onions
Caribbean flavors permeate this marinated and grilled pork tenderloin served with pineapple-flavored caramelized onions.
1/4 cup soy sauce
2 teaspoons rum flavoring
2 tablespoons firmly packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 pounds pork tenderloin
1 medium red onion, peeled and thinly sliced
3/4 cup pineapple juice
- Combine soy sauce, rum flavoring, brown sugar, ginger, mustard, paprika, pepper, cayenne pepper and salt in a non-reactive dish (glass, plastic, ceramic or stainless steel) or resealable plastic bag. Add pork and turn to evenly coat. Cover and refrigerate for 8 hours or overnight, turning pork occasionally.
- Preheat grill. Soak wood chips according to package directions while grill heats.
- Meanwhile, combine onion and pineapple juice in a medium saucepan. Bring to a boil, reduce heat and simmer until liquid has evaporated and onions are brown and caramelized, about 20 minutes. Keep warm while grilling pork.
- Sprinkle coals with soaked chips (if using a gas grill, fashion a tray out of heavy foil and place chips in tray right on grill).
- Lightly oil grill before laying pork down. Sear grill marks onto both sides of pork. Cover grill and cook for 12 to 15 minutes, or until a meat thermometer registers 160°F. Lift cover and turn pork every 5 minutes.
- Remove from grill and allow to sit for 5 minutes, before slicing.
- Serve warm with caramelized onions on top.
Makes 6 servings.