Pineapple-Glazed Pork With Chiles And Lime
- 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
- Preheat oven to 500u0b0F. 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 145u0b0F, brushing occasionally with glaze from saucepan, about 15 minutes. Slice pork. Drizzle with reserved glaze and sprinkle with cilantro.
pineapple juice, sugar, seeded red, ground allspice, lime juice, pork, fresh cilantro
Taken from www.epicurious.com/recipes/food/views/pineapple-glazed-pork-with-chiles-and-lime-354850 (may not work)