Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Pork Medallions with Grilled Pineapple

Nothing says summer like dinner from the grill. With this recipe, you'll make a flavorful spice rub for a boneless pork medallion, and grillit alongside thick slices of juicy pineapple. With a big glass of sangria, it makes the perfect July meal.

Ingredients: Print Ingredients

• 1 16-ounce boneless pork loin
• 2 teaspoons red chili powder
• 1 tablespoon bittersweet cocoa powder
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 1 medium-sized pineapple
• 1/8 cup orange juice
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla


Lay the pork loin on a clean work surface, patting the surface dry with a paper towel to remove any juices that are on the meat. In a small bowl, combine the chili powder, cocoa powder, salt and pepper. Sprinkle half of the mixture over the pork loin; turn the loin over and cover with the remaining spice mix. With your hands, rub the spices over the meat to fully coated. Let sit for 10 minutes. With a very sharp knife, cut into medallions about 1 inch thick.

With a large serrated knife, cut the pineapple into large, 1-1/2-inch thick slices. In a small bowl, combine the orange juice, brown sugar and vanilla. Brush over the surface of the pineapple with a pastry brush.

Prepare the barbeque grill, bringing the heat to medium-high. Grill the medallions until cooked through, about 2 minutes per side. Grill the pineapple until the sugars carmelize and create a beautiful golden-brown color on the surface, about one minute on each side.

To serve, place a piece of grilled pineapple on each plate and place a pork medallion in the center. Enjoy with grilled veggies (below).

How To Serve:

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