Cajun Pork with Tangy Pineapple Glaze
Description
This pork tenderloin is tender and moist because of a 20 minute brine process. Although there are lots of ingredients, you probably already have many of them on hand. The meat is served with a wonderful sweet and spicy pineapple glaze.
Ingredients
3 T. olive oil, divided
Pork Brine:
3 T. salt
3 c. warm water
2 (14- to 16-oz. each) pork tenderloins, trimmed of excess fat
2 T. cider vinegar
2 T. brown sugar
1 c. ice cubes
Cajun Rub:
1 t. each: salt, garlic powder, chili powder, ground cumin, brown sugar
1/2 t. each: black pepper, onion powder, dried thyme, smoked paprika
Tangy Pineapple Glaze:
1/3 c. pure maple syrup (not a breakfast imitation syrup)
2 T. Dijon mustard
1 T. French/yellow mustard
1 T. reduced sodium soy sauce
1-2 T. cider vinegar (2 for more tangy)
1 T. lemon juice
1 t. reserved Cajun Rub Spices, from above
Add later:
8 oz. can crushed pineapple, in juice
Directions
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In a gallon-size freezer bag, mix salt with warm water; add the remaining brine ingredients, including the pork. Brine for exactly 20 minutes; remove pork from brine; pat dry. The pork will become mealy if left in the brine any longer.
Meanwhile, whisk together Cajun Rub spices in a small bowl. Set aside 1 t. for the Glaze. Whisk together remaining rub spices with 2 T. olive oil. Rub the pork all over with the Wet Rub. Set aside.
Whisk together all of the Tangy Pineapple Glaze ingredients except for crushed pineapple. Set aside 1/4 c. glaze for the Basting Glaze. Add the remaining Glaze to a small saucepan with the crushed pineapple; set aside.
Preheat oven to 425 degrees.
Heat remaining 1 T. olive oil in a large non-stick skillet over medium-high heat. When oil is very hot, add pork tenderloin; sear each side until browned, approximately 1-2 minutes per side. Place tenderloin on a rack in a shallow roasting pan or on a lightly greased rack placed on a baking sheet; baste with half of the Basting Glaze.
Roast for approximately 25 - 30 minutes; after 15 minutes, baste once with remaining Basting Glaze. When done, an internal thermometer inserted into the thickest part of the tenderloin should register between 145 and 150 degrees F (63 and 65 degrees C). The pork will be juicy and slightly pink in the middle. Let cooked pork stand 10 minutes before slicing. Slice thinly.
Meanwhile, heat Pineapple Glaze in a small saucepan, just until warmed.
Serve topped with Tangy Pineapple Glaze.
6 servings.