How to Make Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa and Grilled Cauliflower

Byamazingfoodstv


Host Julia Collin Davison cooks a simple but satisfying Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa, equipment expert Adam Ried shares grilling essentials, and test cook Dan Souza reveals the secrets to perfect Grilled Cauliflower.

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49 Comments

  6. Thank you for par cooking the cauliflower! I cannot count the number of times but I have had rubbery, leathery, “charred” cauliflower that has somehow eaten as simultaneously under- and over-cooked!

  14. Great episode you guys!
    Julia, the thing about the leaf of pineapple is no true, baby! The only thing that that’s shows is the pineapple is dehydrating and getting old. The only way to pic a good pineapple is the smell! If it smells sweet, and have no holes (worm holes) on the skin, it’s ready. If it smell TOOOOOO sweet and a little sour, and the skin is too yellow, probably is overripe, and is good to make jam, juice or a delicious filling for cake (here in Brazil, pineapple custard cake is very popular!), and the overripe skin is great to make a delicious, fruity digestive tea, only cooking it with water! Is already sweet and have a lot of bromelain to help digest the meal! But, if it’s still green, and smell almost nothing, it was picked too early and probably will not have a good sweet taste when it’s get yellow.
    Hope it helps! Love you guys 😘🇧🇷

  28. Strongly recommend going 5-10 degrees cooler for the tenderloin. Lots of people my age (46) and older get the screaming heebie-jeebies if they see any pink in pork but trichinosis is really no longer a concern with domestic pork, and tenderloin in particular as a very lean cut is better the rarer it's cooked.

  39. Can't grill outside here (fire danger), but I bet that this would be a good recipe for roasting cauliflower in the oven too. I like the idea of the salt/sugar/water mixture. I'm going to try it.

  41. Man everyone in these comments is suddenly an expert, huh?
    Everybody just calm down and let the experts do their thing, especially when they're doing all this from THEIR HOME KITCHENS there are bound to be some issues.

  45. "I don't know if it's exactly true but it's never let me down." Whatever happened to the scientific approach to cooking that was always behind the recipes? I'm confident that a test like this easily falls in their budget and it was just a rushed recipe.

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