Rum Glazed Pork Tenderloin With Pineapple Salsa

Rum Glazed Pork Tenderloin With Pineapple Salsa might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 1429 calories, 188g of protein, and 46g of fat per serving. This recipe serves 4. For $9.3 per serving, this recipe covers 53% of your daily requirements of vitamins and minerals. If you have pork tenderloins, cornstarch, salt, and a few other ingredients on hand, you can make it. 15 people have made this recipe and would make it again. It is a pricey recipe for fans of Mexican food. It is brought to you by Olgas Flavor Factory. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is spectacular. Similar recipes are Glazed Pork Tenderloin with Pineapple, Glazed Pork Tenderloin With Pineapple Slaw, and Pork Tenderloin with Pineapple Salsa.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees.Pat tenderloins dry on paper towels. Season liberally with salt and pepper on all sides.Heat 2-3 Tablespoons of oil in a large skillet until it's almost smoking. Place the tenderloins in the skillet; you might have to curl them a bit. Cook on medium-high heat until it's really brown on all sides, about 8-10 minutes.Place the pork tenderloins on a rack in a rimmed baking sheet. Line the baking sheet it with aluminum foil so you don't have to wash it later. Roast in the oven for 15-30 minutes, depending on the thickness of the tenderloins and how done them want it to be.Meanwhile, make the glaze. Heat 1 Tablespoon oil in a medium saucepan on medium heat. Cook the onions and garlic until they are tender.Add the chicken broth (reserving ¼ cup) and rum and cook on high heat until the liquid reduces by half the amount.Add the brown sugar and cinnamon. In a small bowl, whisk the cornstarch with the reserved chicken broth. Add to the sauce, whisking constantly. Cook for about 5 more minutes, until it thickens. Season with salt and pepper. Strain the sauce through a sieve.When the pork is about 130-135 degrees, brush the glaze on the tenderloins. Broil for a few minutes, turn the pork tenderloin over, brush with more glaze and broil a few more minutes. Continue, until all the sides are golden, brushing with more glaze.Take the pork out of the oven and let it rest for about 10 minutes.While the pork is resting, make the pineapple salsa. Serve with rice.

 

Step by step:

1. Preheat the oven to 400 degrees.Pat tenderloins dry on paper towels. Season liberally with salt and pepper on all sides.

2. Heat 2-3 Tablespoons of oil in a large skillet until it's almost smoking.

3. Place the tenderloins in the skillet; you might have to curl them a bit. Cook on medium-high heat until it's really brown on all sides, about 8-10 minutes.

4. Place the pork tenderloins on a rack in a rimmed baking sheet. Line the baking sheet it with aluminum foil so you don't have to wash it later. Roast in the oven for 15-30 minutes, depending on the thickness of the tenderloins and how done them want it to be.Meanwhile, make the glaze.

5. Heat 1 Tablespoon oil in a medium saucepan on medium heat. Cook the onions and garlic until they are tender.

6. Add the chicken broth (reserving ¼ cup) and rum and cook on high heat until the liquid reduces by half the amount.

7. Add the brown sugar and cinnamon. In a small bowl, whisk the cornstarch with the reserved chicken broth.

8. Add to the sauce, whisking constantly. Cook for about 5 more minutes, until it thickens. Season with salt and pepper. Strain the sauce through a sieve.When the pork is about 130-135 degrees, brush the glaze on the tenderloins. Broil for a few minutes, turn the pork tenderloin over, brush with more glaze and broil a few more minutes. Continue, until all the sides are golden, brushing with more glaze.Take the pork out of the oven and let it rest for about 10 minutes.While the pork is resting, make the pineapple salsa.

9. Serve with rice.

Nutrition Information:

covered percent of daily need