Pineapple-Glazed Pork with Chiles and Lime

Ingredients

• Jalapeno peppers

  Raw

  4 pepper or 56g

• Pineapple juice

  Canned, unsweetened, with added ascorbic acid

  1 cup or 250g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Allspice

  Spices, ground

  ¾ tsp or 2g

• Sugar

  White, granulated sugar

  ¾ cup or 150g

• Lime juice

  Raw

  2 tbsp or 30g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 ½ lb or 680g

Directions

1. Cut tenderloin into (2) 3/4-pound chops. Coarsely chop cilantro. Coarsely chop jalapenos, removing ribs and discarding seeds.
2. 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.
3. 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.

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