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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1/2 cup pineapple juice
1/4 cup lime juice from 2 limes
1/3 cup packed light brown sugar
1 tbsp molasses
1 tsp ground cumin
1/2 tsp cayenne pepper
1 jalapeño chile , seeded and minced
2 pork tenderloins (12 to 16 oz each), trimmed of silver skin
Table salt and ground black pepper
2 tsp vegetable oil
Stir pineapple juice, lime juice, brown sugar, molasses, cumin, cayenne, and jalapeño in small bowl. Pat tenderloins dry with paper towels and season with salt and pepper.
Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook tenderloins, turning until browned on all sides, 5 to 8 minutes total. Reduce heat to medium, add lime juice mixture, and cook, rolling tenderloins to coat, until mixture is thick and syrupy and internal temperature of tenderloins registers 140 degrees on instant-read thermometer, 9 to 11 minutes.
Transfer tenderloins to cutting board, tent loosely with foil, and let rest until internal temperature rises to 150 degrees, about 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter, and pour glaze in pan over slices. Serve. Serves 4
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SPICY GLAZED PORK TENDERLOINS
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1/2 cup pineapple juice
1/4 cup lime juice from 2 limes
1/3 cup packed light brown sugar
1 tbsp molasses
1 tsp ground cumin
1/2 tsp cayenne pepper
1 jalapeño chile , seeded and minced
2 pork tenderloins (12 to 16 oz each), trimmed of silver skin
Table salt and ground black pepper
2 tsp vegetable oil
Stir pineapple juice, lime juice, brown sugar, molasses, cumin, cayenne, and jalapeño in small bowl. Pat tenderloins dry with paper towels and season with salt and pepper.
Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook tenderloins, turning until browned on all sides, 5 to 8 minutes total. Reduce heat to medium, add lime juice mixture, and cook, rolling tenderloins to coat, until mixture is thick and syrupy and internal temperature of tenderloins registers 140 degrees on instant-read thermometer, 9 to 11 minutes.
Transfer tenderloins to cutting board, tent loosely with foil, and let rest until internal temperature rises to 150 degrees, about 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter, and pour glaze in pan over slices. Serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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