Pineapple Habanero Glazed Pork Tenderloin With Crema Sauce Food

RUM GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE RELISH

Steps:

• For the relish:
• Heat the grill over high heat.
• Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• For the glaze:
• Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
• Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature.
• Heat the grill over high heat.
• Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
• Serve the pork with the relish.

ROASTED PORK LOIN WITH PINEAPPLE GLAZE

Steps:

• For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid).
• Preheat the oven to 400 degrees F.
• For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Remove the pork from the brine and pat it dry (discard the brine). Spread the herb mixture over the pork loin, making sure you coat all sides of the loin.
• For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side).
• Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper.
• Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, about 1 hour, basting with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce.
• Cook's Note: In place of a 3 1/2-pound pork loin, you can use 2 (1 1/4-pound) pork tenderloins. The total cooking time will be about 1 hour.

GLAZED PORK TENDERLOIN WITH PINEAPPLE

Steps:

• Heat broiler. Place pineapple on foil lined baking sheet.
• In small bowl, combine hoisin, ginger, garlic, and mustard. Place pork on a broiler pan fitted with a rack. Brush with hoisin mixture; season with salt and pepper.
• Place pork in broiler about 4 inches from heat. Place pineapple in oven on rack under rack pork is on. Broil pork until is registers 155 degrees, 15 to 20 minute Remove from broiler (let rest at least 10 min before slicing; temp will rise to 160). Turn pineapple slices; cook til browned in spots, about 10 min more.
• Halve pineapple slices; arrange on platter with sliced pork. Drizzle with pan juices; season with salt and pepper. Serve with Quick Ginger Sauce.
• Quick Ginger Sauce:In small bowl, stir together 2 T each hoisin and pineapple juice, 2 t grated fresh ginger, and 1 t soy sauce. Season with pepper.

CARIBBEAN PORK WITH PINEAPPLE

Steps:

• Season pork with salt.
• Combine lime Juice, 2 teaspoons TABASCO Habanero Sauce and oregano, and drizzle over pork, toss until well mixed.
• Cover and refrigerate about 1 hour.
• Heat olive oil in a large skillet over medium heat, add pork and cook until lightly browned, 5 to 7 minutes.
• Transfer pork to a shallow baking dish.
• Add onion to skillet with drippings and place over medium heat, cook 5 minutes or until onion is tender.
• Add garlic and cook 30 seconds.
• Stir in tomatoes, broth, raisins, lime rind and remaining 1 teaspoon TABASCO Habanero Sauce and cook 5 minutes longer, then pour over pork.
• Cover pork and bake in a 350 degree oven for 20 minutes.
• Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half.
• Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.

PINEAPPLE-GLAZED PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours., Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.

SWEET AND SAVORY PINEAPPLE PORK LOIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
• Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
• Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
• Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

PINEAPPLE GLAZED PORK LOIN

Steps:

• Place pork loin in baking pan (I use pyrex).
• Drain pineapple, reserving about 1/2 cup of the juice and remaining ingredients including cornstarch.
• Bring to a boil, stirring constantly, until slightly thickened, remove from heat and set aside.
• Brush pork loin with part of the glaze.
• Bake uncovered at 350 degrees for 1 hour and 15 minutes until meat is tender and inner temperature has reached 160 degrees.
• Brush with glaze several times during baking time.
• Turn pork loin 1 time during baking time and brush underside with glaze.
• Let stand 5 minutes.
• Heat pineapples with remaining juice and remaining glaze and serve with pork loin.
• **Whendraining pineapple squeeze as much juice out as possible!
• I always have a small can of pineapple juice on hand in case there isn't enough juice.

GRILLED PORK LOIN WITH FIRE-ROASTED PINEAPPLE SALSA

Steps:

• Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.

GLAZED PORK TENDERLOIN WITH PINEAPPLE

Steps:

• Heat broiler. Place pineapple slices on a foil-lined baking sheet.
• In a small bowl, combine hoisin sauce, ginger, garlic, and mustard. Place pork on a broiler pan fitted with a rack. Brush with hoisin mixture; season with salt and pepper.
• Place pork in broiler, about 4 inches from heat; place pineapple in oven. Broil pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from broiler (let rest at least 10 minutes before slicing; temperature will rise to 160 degrees as pork sits). Turn pineapple slices; cook until browned in spots, about 10 minutes more.
• Halve pineapple slices; arrange on a platter with sliced pork. Drizzle pork with pan juices; season with salt and pepper. Serve with Quick Ginger Sauce.