- 1 eight oz can of pineapple (chunks or slices)
- About an inch and a half of fresh ginger, peeled and rough chopped
- Three tablespoons hot sauce (optional but highly recommended)
- One tablespoon salt
- ½ cup water
The dry rub
- Two teaspoons paprika
- One teaspoon chili powder
- One teaspoon salt
- One teaspoon pepper
- One teaspoon whole mustard seeds (optional but pretty)
When you are buying the pineapple I recommend getting a brand that packs the fruit in pineapple juice instead of corn syrup. I use a hand blender and pulse the mix until the ginger has gotten broken up and well incorporated. There are so many fibers in fresh ginger that this marinade will never get completely smooth. The end product will be a little thick.
I cut a two pound pork loin into five boneless chops. The chops and the marinade were mixed in a gallon zip-lock bag and placed in the refrigerator overnight. The next day I took the chops out of the marinade and patted them dry with paper towels.
Everything got coated in dry rub (mainly for color, the marinade makes them incredible flavorful) and rested on the counter for 15-20 minutes. You could bake these in the oven (I’d say 400F for 35-40 minutes) but it was a beautiful weekend so I grilled them instead. I grilled the chops on high heat for six minutes a side and they were perfect. Whether you bake of grill your pork use fast digital thermometer so you know when it’s done (150F internal temperature).
The aroma of ginger when you cook this is amazing and it is by far the most dominant flavor from the marinade. I hope you get to try this soon!
If you are interested in other pork tenderloin marinades I have some listed in the linked post.