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Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce

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Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce

Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce

Need a gluten free and dairy free main course? Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce could be an excellent recipe to try. One serving contains 961 calories, 45g of protein, and 42g of fat. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 4. The Fourth Of July will be even more special with this recipe. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. Head to the store and pick up star anise, coarse pepper, coconut milk, and a few other things to make it today. To use up the pineapple you could follow this main course with the Pineapple Cupcakes as a dessert.

Instructions

1
Heat grill to high.
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GrillGrill
2
Brush pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides.
Ingredients you will need
Salt And PepperSalt And Pepper
PineapplePineapple
Cooking OilCooking Oil
Equipment you will use
GrillGrill
3
Remove pineapple from the grill, coarsely chop and transfer to the bowl of a food processor.
Ingredients you will need
PineapplePineapple
Equipment you will use
Food ProcessorFood Processor
GrillGrill
BowlBowl
4
Add the jalapeno, vinegar, coconut milk, cilantro, and few tablespoons of oil and honey, to taste. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Coconut MilkCoconut Milk
CilantroCilantro
Jalapeno PepperJalapeno Pepper
VinegarVinegar
HoneyHoney
Cooking OilCooking Oil
5
Let sit at room temperature for at least 30 minutes before serving.
1
Heat 2 tablespoons of the oil in a medium saucepan over high heat.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
2
Add the onions and cook until soft.
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OnionOnion
3
Add the garlic and cook for 30 seconds.
Ingredients you will need
GarlicGarlic
4
Add the rum and cook until reduced by half.
Ingredients you will need
RumRum
5
Add the stock, molasses, sugar, habanero, cinnamon sticks, and star anise. Bring to a boil, then lower the heat and cook until reduced by half, stirring occasionally, about 30 minutes.
Ingredients you will need
Cinnamon StickCinnamon Stick
Star AniseStar Anise
Habanero ChiliHabanero Chili
MolassesMolasses
StockStock
SugarSugar
6
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.
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Salt And PepperSalt And Pepper
GlazeGlaze
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Sauce PanSauce Pan
BowlBowl
7
Pour the mixture into a bowl and let cool to room temperature.
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BowlBowl
1
Heat grill to high.
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GrillGrill
2
Brush the tenderloin with 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.
Ingredients you will need
Salt And PepperSalt And Pepper
GlazeGlaze
Cooking OilCooking Oil
Equipment you will use
Kitchen ThermometerKitchen Thermometer
GrillGrill
3
Remove from the grill to a cutting board and brush with more of the glaze.
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GlazeGlaze
Equipment you will use
Cutting BoardCutting Board
GrillGrill
4
Let rest 5 minutes before cutting into 1/2-inch thick slices. Spoon some of the sauce onto each plate, top with a few slices of pork, and drizzle with a little more of the sauce.
Ingredients you will need
SauceSauce
PorkPork
5
Garnish with green onions and cilantro leaves.
Ingredients you will need
Fresh CilantroFresh Cilantro
Green OnionsGreen Onions
DifficultyExpert
Ready In1 h, 55 m.
Servings4
Health Score36
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
Occasions4th Of JulySummer
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