Pineapple-Glazed Pork with Chiles and Lime

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  24 oz or 680g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Jalapeno peppers

  Raw

  4 pepper or 56g

• Pineapple juice

  Canned, unsweetened, with added ascorbic acid

  8 fl oz or 250g

• Sugar

  White, granulated sugar

  ¾ cup or 150g

• Allspice

  Spices, ground

  ¾ tsp or 2g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 500°F.
2. Cut tenderloin into equally portioned chops. Coarsely chop cilantro and jalapenos, removing ribs and discarding seeds.
3. In a large saucepan, bring three-fourths of the pineapple juice and all of the sugar to a boil over high heat, stirring until sugar dissolves. Cover and boil until syrup is deep brown, about 8 minutes, checking frequently to prevent burning.
4. Remove from heat, immediately swirl in remaining pineapple juice, jalapenos, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour around one-fourth of the glaze into a small bowl and reserve.
5. Line a baking sheet with foil and place a rack in the center. Season pork with salt and pepper, place on the rack. Brush with glaze from the saucepan. Roast until a thermometer inserted into the center of pork registers 145°F, brushing occasionally with glaze, about 15 minutes.
6. Slice pork, drizzle with reserved glaze, and sprinkle with cilantro.