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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Asian-Flavored Baby Back Ribs

Asian-Flavored Baby Back Ribs: Main Image

Quick Facts

Servings: 16
Prep Time: 10 min.
Cook Time: 1 hr. 30 min.
Total: 1 hr. 40 min.
Steven Raichlen
Lemongrass, ginger, Thai chiles, cilantro, soy sauce, and fish sauce infuse typically smoky barbecued ribs with Asian flavors.

Ingredients

  • 2 racks baby back pork ribs, about 4 pound total
  • 4 stalks lemongrass, chopped (white part and some pale green)
  • 4 cloves garlic, crushed
  • 2 shallots, finely chopped
  • 1 2-inch piece ginger root, grated, about 2 1/2 tablespoons
  • 2 Thai chiles, (or 4-5 jalapeños), seeded and thinly sliced (wear plastic gloves to protect hands when handling chiles)
  • 1 cup fresh cilantro, chopped
  • 3 Tbs sugar
  • 2 tsp ground coriander
  • 1 tsp ground black pepper
  • 1/4 cup soy sauce
  • 3 Tbs fish sauce
  • 3 Tbs lemon juice
  • 1/3 cup vegetable oil

Directions

  • In medium bowl, stir together all marinade ingredients; pour over ribs in heavy, resealable plastic bag. Seal bag and refrigerate for 4-6 hours.
  • Turn the ribs two or three times while marinating. Prepare an indirect medium fire in grill, with a drip pan in the center. For a gas grill heat grill to medium and turn off any burners directly below where the food will go. With the lid closed, the indirect heat method serves as an oven, circulating heat evenly throughout.
  • Remove ribs from marinade (discarding marinade), place in rib rack and place on grill over drip pan, away from the heat. Cover grill and grill for 1 1/2 hours, until rib meat is very tender. Transfer the ribs to a cutting board, cut into serving portions.
Recipe courtesy of the National Pork Board

Nutrition Facts

Calories 246
  Calories from Fat 127 (52%)
(22%)Total Fat 14g
(18%)Saturated Fat 4g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
(24%)Cholesterol 73mg
(20%)Sodium 472mg
(15%)Potassium 508mg
Total Carbohydrate 6g
(4%)Dietary Fiber 1g
Sugars 3g
Sugar Alcohols 0g
(46%)Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

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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