GRILLED HOISIN MARINATED PORK WITH PINEAPPLE GRILLED GREEN ONION RELISH - Adapted from Bobby Flay

HOISIN MARINATED PORK WITH PINEAPPLE GRILLED GREEN ONION RELISH

1/4 cup hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
3 cloves garlic, coarsely chopped
1 teaspoon sesame oil
1 (1 pound) boneless pork tenderloin
Salt and freshly ground pepper

Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerate overnight. Preheat the grill. Remove
the pork from the marinade, removing any excess. Season with salt and pepper and cook in preheated oven for 10 minutes; turn over cook for 10 more minutes or until instant read thermometer reads 155F. Cover and let reast 10 minutes.

Yield: 4 servings



PINEAPPLE AND GRILLED ONION RELISH

2 green onions
2 tablespoons olive oil, divided
Salt and freshly ground pepper
1 can pineapple, diced
1 small jalapeno, finely chopped
2 tablespoons fresh lime juice
1 tablespoons coarsely chopped parsley
1 tsp dried cilantro

Preheat grill. Brush the green onions with 1 tablespoon of olive oil and season with salt and pepper. Grill the onions until almost cooked though and finely slice. Place the onions, pineapple, jalapeno in a medium bowl and stir to combine. Add the lime juice, the remaining tablespoon of olive oil, parsley and cilantro. Serve at room temperature.

Serve pork with salsa.

Steamed fiddleheads are seared as an accompaniment.
2007 Big White Chardonnay complimented the meal well.