Sriracha and cashew butter are a match made in heaven. Pork and pineapple are also a match made in heaven. I decided to put all four of them together and see what happened. Results ? Heaven. Shocking, I know.
I spent this weekend at the CrossFit Kids Training Course in Atlanta. I found an Airbnb called ‘Chef Andrea’s House of Food,’ which was exactly as awesome as it sounds. I almost always rent full properties and never usually stay with someone in their house, so this was a bit experimental on my end. I figured since I was alone on this trip I would try it out, and I’m afraid to report that I might be a convert. Andrea was super hospitable, I had just enough privacy, and…she cooked for me. Paleo meals, ya’ll. Saturday morning I woke up to grapefruit, an egg scramble (with eggs from her backyard chickens!) loaded with veggies, and a sweet potato hash. Then Saturday for lunch, she set aside some extras for me of a meal she was experimenting with – beef cabbage rolls – all paleo. From now on, I’m stepping up my Airbnb game. My new goal is to find people that cook for you. This must be what life is like for Brandan – staying somewhere where someone just puts delicious food in front of you all the time. Except it’s his house and that someone is his wife. Pot-tay-to, po-tot-to.
I can’t wait to get started making mini CrossFitters! I say that jokingly, but seriously, I feel pretty passionately about this, and I’m convinced it’s the answer to childhood obesity and diabetes, so stay tuned for my soapbox stories about how I’m going to get kids out from behind their video games and get their bodies moving. Our instructors for the weekend were nothing short of amazing, and all living out their passion of helping kids move, and move well. Chase your dreams, guys – they matter.
Let’s get back to what we’re really here for – the food. (This is really why I am typically anywhere.) This sauce has a few ingredients. But like any sauce, it’s totally worth it. Because sauce is king, always. Honestly, the most time you’ll spend on this meal will probably be just stabbing all the ingredients onto the skewers, which I found to be kind of therapeutic in a weird way. Never claimed to be normal.
You have an option here – you can prepare the sauce and slice the meat ahead of time, and let the meat marinate overnight or for a few hours if you want to. If not, nbd- just make sure it’s all good and coated before you bake it. You can see in the first few photos where I haven’t added the extra sauce yet the delicious bits of baked on sauce. Noms.
Also a note on cashew butter – don’t buy this online or from WholeFoods. You’ll pay waaay more than you should. Trader Joe’s is my go-to for cashew butter, or if you’re feeling extra thrifty, you can make it yourself. Just throw some cashews in the food processor and let it run. Eventually you’ll have butter.
Pork and pineapple go together like peas and carrots, except way better, and with way more protein. Or like peanut butter and jelly, except without the bread. And what is pb & j without bread, really? Nothing, I would argue. The first time I made these, I didn’t include the red onion. One of my favorite salsas is a pineapple and red onion salsa, and I decided on the second run to add in some red onion and see how it went, and I’m here to report they are a keeper!
I baked these in the oven just to make sure that everyone had a way to be able to make them. You can also grill them, which gives a bit of a different flavor and a bit of charring on the outside, which is nice. I enjoyed them both ways, but if I had the grill going, I would definitely stick them on there versus putting them in the oven.
Serve over cauliflower rice for a full meal, or add a side of veggies with the pork and pineapple skewers, and dig in to the sriracha-y, cashew-y goodness.
- 3 Tablespoons sriracha
- 2 Tablespoons cashew butter
- 3 Tablespoons rice vinegar
- 2 Tablespoons coconut aminos
- 2 Tablespoons toasted sesame seed oil
- 1/4 teaspoon salt
- pinch cayenne pepper, optional
- 2 lb pork tenderloin roast
- 1 whole pineapple
- 1 large red onion
Preheat the oven to 350°.
In a small bowl, combine all the sauce ingredients and whisk well.
Slice the tenderloin into medallions, about 1 1/2 inches thick and place in a bowl.
Pour half the sauce over the medallions, reserving the other half for later. Toss the medallions to coat/marinate.
Peel, core, and chop the pineapple into large chunks.
Peel and chop the onion into large chunks.
Working with one skewer at a time, alternate pork, pineapple, and red onion on each skewer until full.
Arrange skewers in a single layer on a baking sheet.
Bake at 350° for 30-45 minutes or until the internal temperature of the pork reads 145°.
Remove skewers from oven and allow to rest for a few minutes.
Baste with remaining sauce and serve!
If you prefer to grill these, I highly recommend it! They'll get a nice char to the outside of them. You'll want the grill at about 350°, and will want the internal temp of the pork to get to 175°. You can test this using a meat thermometer.