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Tenderloin: Pork Tenderloin w/ Brown Sugar Pineapple Jam

Source of Recipe

Marv


Recipe Introduction

SAFETY: In the past 7 to 10 years the production of pork has changed so much that we can now enjoy it at a medium doneness. That means it needs to reach an internal temperature of 150°#59;F. You must still follow the normal precautions when handling pork. Like washing your cutting board, hands, and knife in hot soapy water. Keep in mind that cooking the pork longer than needed doesn't make it any safer and makes the flavor a lot less desirable. Do no let the meat stand for longer than 2 hours at room temperature.

List of Ingredients

2-1/2 pounds tenderloin of pork
2 tablespoons vegetable oil
1/2 cup orange juice
1-1/2 cups Brown Sugar Pineapple Jam (recipe below)
1/4 cup bourbon
2 tablespoons Marv Spice (recipe below)



Recipe

1. Place the meat in a bowl or roasting pan
2. Add the orange juice and bourbon
3. Roll the meat in the liquid
4. Sprinkle the Marv Spice evenly over the meat
5. Let the meat rest for 20 to 30 minutes
6. This will allow for the marinade to soak in and for the meat to come to room temperature (Tip: It is always better to prepare meat from room temperature than refrigerator-cold)
7. Meanwhile, preheat the over to 450°#59;F
8. Place the oil in a heavy-bottom skillet over medium-high heat
9. Sear the meat on all sides for 1¿ to 2 minutes
10.Transfer the meat to a roasting pan and roast it in the oven for about 8 minutes
11.Turn the pork over and roast for another 8 minutes or until it reaches an internal temperature of 150°#59;F
12.Remove the pan from the oven and transfer the pork to a plate to rest for 5 minutes (this will allow the meat to stop cooking and the juices to settle)
13.While the pork is resting, heat the Brown Sugar Pineapple Jam in a medium saucepan over low heat until warm
14.Slice the pork and arrange it on a plate
15.Drizzle the jam over the pork and serve.


SERVES 6 -8

Brown Sugar Pineapple Jam---

1 tablespoon vegetable oil
3/4 cup raspberry vinegar
1/2 onion, finely chopped
1/2 cup granulated sugar
2 tablespoons minced fresh ginger
1/4 cup finely chopped cilantro leaves
One 2-pound pineapple, peeled, cored, and finely chopped
1/4 cup dried tart cherries
1 teaspoon salt
1-1/2 cups firmly packed brown sugar
1/2 teaspoon lemon juice

1. In a dark saucepan, heat the oil over medium heat.
2. Add the onion and ginger and cook, stirring, until the onions become transparent, about 2 minutes.
3. Stir in all the remaining ingredients.
4. Reduce the heat to low and let simmer, stirring occasionally, until most of the liquid has evaporated, about 1-1/2 hours.
5. Cover and refrigerate; this will keep for up to 4 weeks.


Marv Spice---



1 tablespoon ground nutmeg
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon celery salt
1/4 teaspoon freshly ground black pepper

1. In a small bowl, mix all of the in gredients together until combined

2. Store in an airtight container for up to 6 months.

Make 1/4 cup