Tenderloin of Pork with Cane Syrup Glaze
Tenderloin of Pork with Cane Syrup Glaze
Directions
- Season tenderloin with 1/8 tsp. sea salt and pepper. Heat 1 tablespoon of olive oil in sauté pan over medium high heat.
- Cook tenderloin turning once until it reaches an internal temperature of 155°.
- Allow tenderloin to rest for 2 minutes before carving in the bias.
- Add remaining olive oil in same sauté pan add garlic, onion, bell pepper, salt, and pepper. Cook for 2-3 minutes. Pour in pineapple juice and reduce by half.
- Pour in cane syrup and add chili flakes then simmer for 5-6 minutes.
- Portion slices of tenderloin on two or three plates then top with a portion of cane syrup glaze.
Ingredients
- 1 ea Allegiance® Pork. Tenderloin, cleaned
- 1/4 tsp salt, sea
- 1/8 tsp Magellan® Black Pepper, ground
- 1 1/2 tbsp Roma® Oil, Olive
- 1 cup Steen’s cane syrup
- 1 tsp Roma® Crushed Red Chili Flakes
- 2 tbsp Roma® Oil, Olive
- 1 tsp Roma Garlic, minced
- 1/4 ea Peak Fresh Produce® Pepper(s), Green Bell, julienne
- 1/4 ea Peak Fresh Produce® Onion(s), Red, julienne
- 1/2 cup Ascend® Juice, Pineapple
- 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
