CHIPOTLE-PINEAPPLE ROAST PORK

Every yacht should have at least one cast iron skillet onboard. Cast iron is durable, can take a lot of abuse and you can use metal utensils on them. Cast iron skillets are excellent for baking, making stews, or excellent flapjacks. Stovetop, oven, even a fire on the beach a cast iron skillet is a versatile tool in my galley. And with proper maintenance, cast iron cookware will outlive you. I personally have cast iron that has been handed down three generations. Try that with a coated aluminum skillet.

INGREDIENTS:

7 oz. can chipotle peppers in adobo sauce

¾ c. apple cider vinegar
2 tbsp. chili pepper
1 tbsp. kosher salt
1 tbsp. ground cumin
1 tbsp. dried oregano
1 tbsp. garlic powder
1 tbsp. course ground black pepper
2 ½ boneless pork tenderloin
1 fresh pineapple, peeled and cored and cut in 1 inch slices

PREPARATION:

In a blender or food processor, combine the first 8 ingredients and create a puree.  In a large bowl, coat the pork liberally then pierce deeply with a meat fork. Refrigerate for two hours. Pre-heat oven to 350°. Spray non-stick a large cast iron skillet. Arrange the pineapple evenly on the bottom. Remove pork from marinate and place on top of pineapple; discard marinate. One the medium over rack, roast the pork until a meat thermometer in the thickest part of meat reaches 145°. Cover with foil and cook an additional 30 minutes. Remove and let stand 10 minutes before serving. Garnish with pico de gallo and roasted pineapple. Terrific served as pork tacos. Enjoy, JW