Coogirl Candy Glazed Pork Tenderloin With Charred Pineapple Salsa

Coogirl Candy Glazed Pork Tenderloin With Charred Pineapple Salsa

Featuring

This weeknight dinner showcases Coogirl Candy as both a sticky glaze for pork and a bright element folded into a charred pineapple salsa. The syrup lends sweet heat to the glaze and a spoonful is stirred into the salsa for contrast.

Ingredients

Pork Tenderloin

• 1 1/2 pounds pork tenderloin, trimmed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Coogirl Candy Glaze

• 1/3 cup Coogirl Candy syrup from the jar
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon apple cider vinegar
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, minced

Charred Pineapple Salsa

• 1 cup fresh pineapple chunks (about 1/3 of a medium pineapple)
• 1/4 cup diced red bell pepper
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon Coogirl Candy syrup (from jar), stirred in
• Pinch of kosher salt

To Serve

• Cooked rice, quinoa, or roasted potatoes
• Extra cilantro leaves and lime wedges

Instructions

1. Preheat and prep
   1. Preheat oven to 400°F (200°C).
   2. In a small bowl whisk together Coogirl Candy syrup, soy sauce, apple cider vinegar, grated ginger, and minced garlic for the glaze. Reserve 2 tablespoons of the glaze for finishing and the rest for basting while cooking.
2. Char the pineapple
   1. Heat a grill pan or heavy skillet over medium-high heat. Dry the pineapple chunks on paper towels.
   2. Add pineapple to the hot pan in a single layer and cook without moving for 2 to 3 minutes until charred on one side. Turn and char the other sides until golden with some blackened spots, about 4 to 6 minutes total.
   3. Transfer charred pineapple to a bowl to cool slightly.
3. Make the pineapple salsa
   1. To the charred pineapple add diced red bell pepper, chopped red onion, cilantro, lime juice, 1 tablespoon Coogirl Candy syrup, and a pinch of salt.
   2. Stir to combine and taste, adjusting lime or salt if needed. Set aside at room temperature while you cook the pork so flavors meld.
4. Sear the pork
   1. Pat the pork tenderloin dry and season evenly with kosher salt and black pepper.
   2. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat until shimmering.
   3. Add the pork and sear on all sides until golden brown, about 2 to 3 minutes per side.
5. Roast and baste
   1. Brush the reserved glaze over the seared pork and transfer the skillet to the preheated oven.
   2. Roast 12 to 18 minutes, depending on thickness, until an instant-read thermometer reads 145°F (63°C) in the center.
   3. Every 5 minutes, brush additional glaze over the pork for a sticky, shiny finish.
   4. Remove from oven and transfer pork to a cutting board to rest 8 to 10 minutes before slicing.
6. Slice and serve
   1. Slice the rested pork tenderloin into 1/2 inch medallions.
   2. Arrange slices over warm rice or potatoes and spoon charred pineapple salsa alongside or on top.
   3. Garnish with extra cilantro and lime wedges. Place the jar of Coogirl Candy on the table for guests who want extra syrup or candied jalapeños.

Tips

• To test doneness, remove pork from oven at 140°F, tent, and rest to reach 145°F for juicy results.
• For grill finish, sear and roast on the grill over medium heat, basting with glaze until cooked through.
• If you prefer more heat, stir a tablespoon of finely chopped Coogirl Candy jalapeños into the glaze before basting.