Pineapple Habanero Glazed Pork Tenderloin With Crema Sauce Recipes

PINEAPPLE-GLAZED PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours., Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.

PINEAPPLE-HABANERO HOT SAUCE - RECIPE

Steps:

• Add all ingredients to a food processor and process until smooth.
• Add to a pot and simmer over low heat for 15 minutes.
• Cool and strain, if desired. If you want a chunkier hot sauce, skip the straining. Or, strain and add a bit of the pulp back in to your desired consistency.
• Pour into bottles and refrigerate until ready to use!

RUM GLAZED PORK TENDERLOIN WITH GRILLED PINEAPPLE RELISH

Steps:

• For the relish:
• Heat the grill over high heat.
• Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• For the glaze:
• Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
• 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. Pour the mixture into a bowl and let cool to room temperature.
• Heat the grill over high heat.
• Brush the tenderloin with the remaining 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. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
• Serve the pork with the relish.

PORK TENDERLOIN WITH SPICY PINEAPPLE-MANGO SAUCE

Steps:

• 1. Preheat oven to 375ºF. Remove silverskin and season with freshly ground black pepper. In an oven-proof skillet over medium-high heat, add oil and when hot place pork tenderloin. Cook one side until brown. Flip meat over, transfer into the preheated oven and cook for 18 to 20 minutes or until the internal temperature reaches 140ºF to 145ºF. Remove from heat and transfer pork onto a cutting board; set aside.
• 2. Meanwhile, chop mango first to determine the equal amount needed for pineapple. In a juicer, add pineapple and mango; process and set aside (should have around ¾ cup). After removing pork tenderloin from the pan, remove fat with paper towel using tongs.
• 3. Return skillet on medium heat and add butter; scrap the bottom of the pan to dislodge brown bits. When hot, add habanero and red peppers; sauté until soft, about 2 minutes. Add garlic and ginger; sauté for 1 minute. Add juice mixture and season with honey and salt; whisk until blended. Add cream, whisk and bring to a simmer. Reduce heat to medium-low and simmer until liquid reduces in half, about 12 to 15 minutes. Just 5 minutes before the end, add the finely chopped mango and pineapple; stir and cook until warm.
• 4. Slice pork and place in warm serving plates. Spoon sauce over pork and sprinkle fresh cilantro on top. Serve with potatoes and steamed veggies
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tX-34g3TLlM

PINEAPPLE HABANERO GLAZED PORK TENDERLOIN WITH CREMA SAUCE

Steps:

• Preheat oven to 425. Trim pork of all fat and silverskin. Season well with salt and pepper. Arrange pork on a parchment lined baking sheet. Spread 4 Tbsp dip over the pork and roast for 25 to 30 minutes. Let rest 7 minutes before slicing diagonally. For sauce, melt the remaining 4 Tbsp dip in a small saucepan. Add the crema and stir until bubbly. Drizzle sauce over pork slices to serve.