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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

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Dec 18th, 2014

Pork

Grill Fabulous Smoke-Seasoned Meals

Turn up the heat to enjoy Pacific Northwest–style flavor from wood grilling planks
Grill Fabulous Smoke-Seasoned Meals: Main Image
This natural cooking method is now popular worldwide for fish, meat, and poulty—even pizza and fruit!

“Grilling on a plank perfectly captures the essence of Pacific Northwest flavor,” says chef Greg Atkinson, author of Entertaining in the Northwest Style. Originating with the region’s native people who roasted salmon on aromatic cedar and alder planks, natural wood oils and moisture add subtle flavor while keeping grilled foods succulent and tender. This natural cooking method is now popular worldwide for fish, meat, and poultry—even pizza and fruit!

Choose a wood grilling plank for distinctive flavor

Use only untreated wood planks for grilling. Different woods offer distinct flavors. Select a signature style or try them all.

  • Western Red Cedar—Sweet, spicy flavor blended with a mild, smoky edge. Excellent for all types of foods; especially good with fish and vegetables.
  • Western Alder—Robust, smoky flavor complemented by a light, vanilla essence. Traditionally used in the Northwest for salmon and fish, also great for vegetables, cheeses, and pizza.
  • Western Maple—Sweet, buttery taste with layers of mild smoky flavor. Ideal for all kinds of food.
  • Shagbark Hickory—Rich, smoky flavor with mild, bacon-like notes. Superb with meat and poultry, plus burgers, pizza, and breads.

Follow these guidelines for successful plank grilling

Grilling planks are easy to use and versatile, their smoky flavor enhancing a wide variety of foods from herb-stuffed trout and salmon to new potatoes, corn on the cob, London broil, scallops, and more. Whether you cook with gas or charcoal, the following tips will ensure delicious results.

  • Soak grilling planks at least 1 hour to add moisture to the wood and help resist burning on the grill.
  • For first-time use, once the plank is soaked, place it on the grill, close the lid, and lightly toast 2 minutes. Turn the plank over and repeat. When plank begins to crackle, you’re ready to cook.
  • Put the prepared plank on the grill, place ready-to-cook food on top, and cover the grill. Keep lid closed to maintain temperature control and maximize smoke flavor.
  • Don’t let your grill become so hot the plank burns. If this happens, use a water-filled spray bottle to extinguish any flames and adjust temperature.
Judith H. Dern is an independent writer living in Seattle, WA, who adores cedar plank–grilled Copper River salmon.

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2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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