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1
Combine all the dry rub ingredients in a small bowl.
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2
Coat the loins with the dry rub, put them into a resealable plastic bag and refrigerate for 2 hours.
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3
Puree the soy sauce, white wine, orange juice, ketchup, ginger, garlic and sugar in a blender until smooth.
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4
Add the marinade to the tenderloins, and refrigerate for 4 to 6 hours.
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5
Remove the tenderloins from the marinade and allow them to rest at room temperature for 30 minutes.
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6
Mango jam:
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7
Combine all the ingredients in a nonstick saucepan over medium heat and simmer hard, stirring often, until the mango breaks down and thickens to a jam.
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8
Transfer the marinade to a small saucepan over medium heat.
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9
Add the mango jam and the sweet chili sauce, and bring to a hard simmer.
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10
Reduce the mixture by 1/2 the volume, stirring occasionally, as the sugars can settle and burn.
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11
Remove 1/2 of the marinade to a small bowl and set aside for service.
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12
Sweet Ginger Rice:
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13
Cook the rice according to package directions.
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14
Coat the inside of an 8 by 8-inch baking dish with cooking spray.
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15
Transfer 2 cups of the warm cooked rice to a mixing bowl.
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16
Add the pickled ginger, fish sauce and chili garlic sauce and gently combine.
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17
Press the mixture into the baking dish, cover and refrigerate until cooled and set, about 1 hour.
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18
(When the pork loins have been put on the grill) gently turn the set rice cake out onto a cutting board.
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19
Cut the cake corner to corner to make 4 triangles.
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20
Heat the 2 tablespoons of oil in a nonstick skillet over medium heat.
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21
Carefully add the 4 rice cakes.
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22
If a part of the cake breaks away, gently press it back into shape.
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23
Saute on the first side until the cakes have caramelized, about 15 minutes.
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24
Carefully turn the cakes over, add 1 tablespoon oil and 1 tablespoon butter.
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25
Saute the second side until you can hear the caramelized cakes gently scratching the bottom when the pan is jiggled, about 10 to 15 minutes.
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26
Grilled Pineapple:
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27
Cut the pineapple lengthwise into logs or wedges, then cut in half and put them into a large bowl.
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28
Combine the rum, sugar and cinnamon in a small bowl and pour it over the pineapple.
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29
Allow it to sit at room temperature for 1 hour.
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30
When the tenderloins have been removed from the grill to rest, grill the pineapple on medium-high heat for a couple minutes per side turning and basting with the rum sauce to achieve caramelized grill marks.
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31
Prepare a charcoal or gas grill with 1 side medium-high heat and 1 side medium-low heat.
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32
Sear the loins on all 4 sides on medium-high for 3 minutes per side.
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33
Move the loins to the medium-low heat side.
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34
Baste with the marinade, close grill and cook, basting every 5 minutes, until the loins reach medium-rare or to desired doneness.
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35
Remove the loins to a cutting board and cover loosely with foil.
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36
Let rest for 15 minutes before carving on the diagonal into 1/4-inch medallions.
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37
Transfer the medallions to a serving platter and serve with sweet ginger rice, grilled pineapple and reserved marinade.
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38
A viewer, who may not be a professional cook, provided this recipe.
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39
The Food Network Kitchens chefs cannot make representation as to the results.
