This was quite good, although I changed it quite a bit. We wanted to grill this, so I made the sauce separately. I cut the Sriracha sauce in half and skipped the red pepper flakes and we thought the heat level was perfect. After simmering, I thickened it slightly with a cornstarch/water slurry. Since I wanted to use fresh pineapple, I used about 1/3 cup of pineapple juice I had in the freezer for the sauce. Hubs grilled the tenderloin whole, brushing it with some of the sauce toward the end of the cooking time. We also grilled the pineapple. Additional sauce was drizzled on when plating. The only change I would make next time is to run my emersion blender through the sauce to puree the chunks of onion, just for a more pleasing appearance.
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This was quite good, although I changed it quite a bit. We wanted to grill this, so I made...