Pork Tenderloin in pineapple chile lime glaze

This is probably one of the easiest pork dishes I’ve ever stumble upon, and probably one of the best tasting too. The glaze is very flavorful and if you like sweet and spicy, this is a must try. I will definitely be making this more often. The recipe is from epicurious but with some alterations. I substituted 5 Asian chiles from my garden instead of the red jalapeños. I like my sauces HOT. I also incorporated minced pineapple chunks for texture. Garnished with parsley instead of cilantro, no real reason, just didn’t have any cilantro on hand. The green beans, I simply sautéed with a tablespoon of minced garlic in olive oil. One bit of advice tho, sugar can go from clear and boiling to brown and syrupy very fast – and don’t burn yourself, sugar burns suck!

Ingredients:

1 cup pineapple juice, divided
3/4 cup sugar
2 tablespoons coarsely chopped seeded red jalapeño chiles
3/4 teaspoon ground allspice
2 tablespoons fresh lime juice
2 3/4-pound pork tenderloins
Chopped fresh cilantro
2 tablespoons coarsely chopped seeded red jalapeño chiles
3/4 teaspoon ground allspice
2 tablespoons fresh lime juice
2 3/4-pound pork tenderloins
Chopped fresh cilantro

Preparation:

Preheat oven to 500°F. Bring 3/4 cup pineapple juice and sugar to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cover; boil until syrup is deep brown, checking frequently to prevent burning, about 8 minutes. Remove from heat. Immediately swirl in remaining 1/4 cup pineapple juice, chiles, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour 1/4 cup glaze into small bowl and reserve.
Line baking sheet with foil; place rack in center of sheet. Sprinkle pork with salt and pepper; place on rack. Brush with glaze from saucepan. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with glaze from saucepan, about 15 minutes. Slice pork. Drizzle with reserved glaze and sprinkle with cilantro.