Glazed Pork Tenderloin

• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 pork tenderloin (1 lb.)
• 2 sprigs fresh rosemary
• 1/2 c. pineapple preserves
• 1 Tbsp. prepared horseradish
• 3 large fresh jalapeos, seeded and coarsely chopped
• 1/2 c. plus 3 Tbsp. coarsely chopped cilantro
• 3 large garlic cloves, smashed
• 2 Tbsp. fresh lime juice
• 2 Tbsp. water
• 1 tsp. ground cumin
• kosher salt
• 1 1/2 lb. ground sirloin (at room temperature)
• 4 oz. Pepper Jack cheese, shredded (about 1 c.)
• freshly ground pepper
• 4 hamburger buns
• olive oil (for brushing)
• about 1/4 c. mayonnaise
• 1 c. shredded iceberg lettuce
• 4 thin tomato slices
• pickled sliced jalapeos (for serving)

1. In a blender, combine the fresh jalapeos with 1/2 cup of the cilantro, the garlic, lime juice, water, 1/2 teaspoon of the ground cumin and a generous pinch of salt. Puree the jalapeo-cumin sauce until smooth.

salt, pepper, pork tenderloin, rosemary, pineapple preserves, horseradish, fresh jalapeos, cilantro, garlic, lime juice, water, ground cumin, kosher salt, ground sirloin, pepper, freshly ground pepper, buns, olive oil, mayonnaise, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115587 (may not work)