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

Name: Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps dark brown muscovado sugar; 2 Tbsps canola oil; 4 servings Canola oil; 946 milliliters chicken stock; 59 milliliters chopped cilantro leaves; 1 leave Cilantro , for garnish; 2 cinnamon sticks; 237 milliliters dark rum; 2 cloves garlic, chopped; 4 servings Green onion, thinly sliced, for garnish; 1 habanero chile, halved; 4 servings Honey; 1 to 2 jalapeno peppers (depending on how spicy you like it), seeded and chopped; 4 servings Kosher salt; 680 grams pork tenderloin, trimmed of excess fat; 3 Tbsps molasses; 0 teaspoons coarse black pepper; 1 small pineapple, peeled, cored and quartered; 1 small red onion, coarsely chopped; 3 Tbsps rice vinegar; 4 servings Salt and pepper; 2 star anise; 237 milliliters unsweetened coconut milk

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

Heat grill to high.

Equipment you will use

Grill

Brush pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides.

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Salt And Pepper

Pineapple

Cooking Oil

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Grill

Remove pineapple from the grill, coarsely chop and transfer to the bowl of a food processor.

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Pineapple

Equipment you will use

Food Processor

Grill

Bowl

Add the jalapeno, vinegar, coconut milk, cilantro, and few tablespoons of oil and honey, to taste. Season with salt and pepper.

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Salt And Pepper

Coconut Milk

Cilantro

Jalapeno Pepper

Vinegar

Honey

Cooking Oil

Let sit at room temperature for at least 30 minutes before serving.

Heat 2 tablespoons of the oil in a medium saucepan over high heat.

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Cooking Oil

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Sauce Pan

Add the onions and cook until soft.

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Onion

Add the garlic and cook for 30 seconds.

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Garlic

Add the rum and cook until reduced by half.

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Rum

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.

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Cinnamon Stick

Star Anise

Habanero Chili

Molasses

Stock

Sugar

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 Pepper

Glaze

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Sauce Pan

Bowl

Pour the mixture into a bowl and let cool to room temperature.

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Bowl

Heat grill to high.

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Grill

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.

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Salt And Pepper

Glaze

Cooking Oil

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Kitchen Thermometer

Grill

Remove from the grill to a cutting board and brush with more of the glaze.

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Glaze

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Cutting Board

Grill

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.

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Sauce

Pork