Spicy Glazed Pork Tenderloins
By America's Test KitchenPublished on September 26, 2011
Yield
Serves 4
Ingredients
½ cup pineapple juice ¼ cup lime juice from 2 limes⅓ cup packed light brown sugar 1 tablespoon molasses 1 teaspoon ground cumin ½ teaspoon cayenne pepper 1 jalapeno chile, seeded and minced24 ounces pork tenderloins (2 total loins, 12 to 16 ounces each), trimmed of silver skin2 teaspoons vegetable oil
Instructions
- Stir pineapple juice, lime juice, brown sugar, molasses, cumin, cayenne, and jalapeño in small bowl. Pat tenderloins dry with paper towels and season with salt and pepper.
- Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook tenderloins, turning until browned on all sides, 5 to 8 minutes total. Reduce heat to medium, add lime juice mixture, and cook, rolling tenderloins to coat, until mixture is thick and syrupy and internal temperature of tenderloins registers 140 degrees on instant-read thermometer, 9 to 11 minutes.
- Transfer tenderloins to cutting board, tent loosely with foil, and let rest until internal temperature rises to 150 degrees, about 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter, and pour glaze in pan over slices. Serve.
Yield
Serves 4Ingredients
½ cup pineapple juice
¼ cup lime juice from 2 limes
⅓ cup packed light brown sugar
1 tablespoon molasses
1 teaspoon ground cumin
½ teaspoon cayenne pepper
1 jalapeno chile, seeded and minced
24 ounces pork tenderloins (2 total loins, 12 to 16 ounces each), trimmed of silver skin
2 teaspoons vegetable oil
Test Kitchen Techniques
Ingredients
½ cup pineapple juice
¼ cup lime juice from 2 limes
⅓ cup packed light brown sugar
1 tablespoon molasses
1 teaspoon ground cumin
½ teaspoon cayenne pepper
1 jalapeno chile, seeded and minced
24 ounces pork tenderloins (2 total loins, 12 to 16 ounces each), trimmed of silver skin
2 teaspoons vegetable oil
Test Kitchen Techniques
Ingredients
½ cup pineapple juice
¼ cup lime juice from 2 limes
⅓ cup packed light brown sugar
1 tablespoon molasses
1 teaspoon ground cumin
½ teaspoon cayenne pepper
1 jalapeno chile, seeded and minced
24 ounces pork tenderloins (2 total loins, 12 to 16 ounces each), trimmed of silver skin
2 teaspoons vegetable oil
Test Kitchen Techniques
Why This Recipe Works
Pork tenderloins taste great and cook quickly, which makes them one of our favorite cuts of pork. We wanted to adapt one of our favorite grilled recipes, a Jamaican-inspired spicy glazed pork tenderloin, for indoor cooking. To do so, we seared the tenderloins quickly on the stovetop to maximize their flavor and color, then cooked the meat in the glaze at a lower temperature. For a sweet and sour glaze that is reminiscent of Jamaica’s ubiquitous jerk seasoning, we blended pineapple and lime juice with bittersweet molasses, brown sugar, cumin, and cayenne pepper.
Instructions
- Stir pineapple juice, lime juice, brown sugar, molasses, cumin, cayenne, and jalapeño in small bowl. Pat tenderloins dry with paper towels and season with salt and pepper.
- Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook tenderloins, turning until browned on all sides, 5 to 8 minutes total. Reduce heat to medium, add lime juice mixture, and cook, rolling tenderloins to coat, until mixture is thick and syrupy and internal temperature of tenderloins registers 140 degrees on instant-read thermometer, 9 to 11 minutes.
- Transfer tenderloins to cutting board, tent loosely with foil, and let rest until internal temperature rises to 150 degrees, about 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter, and pour glaze in pan over slices. Serve.
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