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
