Our Memorial Day weekend included a first-hand encounter with bromelain.
Yeah, we didn’t know what bromelain was either.
My Beloved whipped up another amazing grill creation with which to dazzle guests. It was sort of like turducken. You know, that dish that consists of a chicken inside a duck inside a turkey?
Our nesting doll dinner was a pork tenderloin inside a peeled and cored pineapple inside a lattice of bacon. Mm, bacon.
Tyler smoked his bapineapploin for five languorous hours in the Egg (it’s a smoker grill designed for such purposes).
Time for presentation:
The bacon practically disintegrated but it was delicious. Nothing beats grilled pineapple.
But that’s where the bromelain comes into play.
Pineapple is the only natural source of bromelain, an enzyme that digests protein. Read: Meat tenderizer.
In most cases, tender meat is a good thing, but the pineapple juices had five hours to work on that already pretty tender tenderloin (it’s called a tenderloin, for goodness sake).
The pork still tasted good but it was a bit mealy. And our guests still had their teeth, so it wasn’t a particular selling point.
On the theory that no experiment is a failure when you can learn what doesn’t work, here’s the takeaway: A tougher cut of meat might be a better choice. Or less grill time.