Brainy Hawaiian Pork with Pineapple...

 

 

Hawaiian food is both sweet and savory because its a rich blend of local and immigrant tastes. Given that, Asian influences have made teriyaki sauce a favorite means to add pizazz to any meat. 

For this dish you will need: 1-2 lbs of boneless pork tenderloin (depending on number of guests), two large bell peppers, red and green, 2-3 cups of fresh pineapple, teriyaki sauce, minced garlic and ginger and white rice. 

To begin, marinate the pork (cut into medallion sizes) in a glass baking dish; using fig infused balsamic vinegar, olive oil, the minced garlic and ginger (2 tbs of each), sea salt and black pepper. To that, add the pineapple and bell pepper, cubed. Drizzle more of the balsamic fig vinegar over the top along with fresh herbs: mint, oregano and rosemary. Pop in the oven on 375f.  Bake for 45 minutes while you prepare the rice. 

After 45 min, sear the top of the mixture in the broiler. Once the rice is tender, drain and ladle onto a serving plate and top with the pork. What about the teriyaki sauce? Well, at our house someone doesn't like it... So, its served on the side along with their preferred sauce... chipotle. Also, to make this dish extra special, top with coconut, almond shavings or sunflower seeds which can be set out in bowls. 

~ Tutti a Tavola!