4 Servings 40 min Cook
4 Pepper Jalapeno Peppers
1 Cup Pineapple Juice
1 Tbsp Fresh Cilantro
3/4 Tsp Allspice
3/4 Cup Sugar
2 Tbsp Lime Juice
1 1/2 Lb Pork Tenderloin
Cut tenderloin into (2) 3/4-pound chops.
Coarsely chop cilantro.
Coarsely chop jalapenos, removing ribs and discarding seeds.
Preheat oven to 500F.
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 145F, brushing
occasionally with glaze from saucepan,
about 15 minutes.
Slice pork.
Drizzle with
reserved glaze and sprinkle with cilantro.
