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Categories:Viewed: 4 - Published at: 2 years ago
Ingredients
- 1 cup pineapple juice, divided
- 3/4 cup sugar
- 2 tablespoons coarsely chopped seeded red jalapeno chiles
- 3/4 teaspoon ground allspice
- 2 tablespoons fresh lime juice
- 2 3/4-pound pork tenderloins
- Chopped fresh cilantro
Method
- Preheat oven to 500°F. Bring 3/4 cup pineapple juice and sugar to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cover; boil until syrup is deep brown, checking frequently to prevent burning, about 8 minutes. Remove from heat. Immediately swirl in remaining 1/4 cup pineapple juice, chiles, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour 1/4 cup glaze into small bowl and reserve.
- Line baking sheet with foil; place rack in center of sheet. Sprinkle pork with salt and pepper; place on rack. Brush with glaze from saucepan. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with glaze from saucepan, about 15 minutes. Slice pork. Drizzle with reserved glaze and sprinkle with cilantro.
