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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 7 2011

Pineapple Chipotle Roast Pork

6 oz pineapple juice
4 cloves garlic, crushed
1 tsp ground chipotle pepper
1 tbsp chili powder
1/2 tsp ground cumin, optional
1/4 tsp cinnamon
1 tbsp white vinegar
2 whole pork tenderloin (about 1 1/4 pounds each), trimmed
salt to taste
vegetable oil

Combine the first seven ingredients in a small bowl and stir to combine. Place the pork tenderloin into a large plastic freezer bag and pour in the marinade. Press out the air and seal tightly; marinade for 8 to 12 hours, or overnight. Remove the pork from the marinade and pat dry with a paper towel. Season all sides with salt to taste.

Preheat oven to 375 degrees F. Add the vegetable oil to a saute pan and place over medium-high heat. Brown the pork in the on all sides (about a minute per side). Transfer to a roasting pan, brush on some of the glaze if desired, and roast in the oven for about 25 minutes, or until 145 internal temp for medium. Let rest for 10 minutes before slicing and serving.