Caribbean Jerk Tenderloin With Pineapple Glaze


  • 1/2 cup Lawry's Caribbean Jerk Marinade With Papaya Juice, divided
  • 2 cups fresh pineapple juice, divided
  • 1 to 1 1/2 pounds Swift Natural Fresh Pork Tenderloin


  1. In large resealable plastic bag, combine 1/4 cup Caribbean Jerk Marinade, 1 cup pineapple juice and pork tenderloin; seal bag. Marinate in refrigerator 3 hours or overnight.
  2. Remove tenderloin from bag; discard used marinade mixture.
  3. Place in shallow baking dish. Roast in preheated 400°F oven until internal temperature reaches 160°F, about 30 to 35 minutes.
  4. Meanwhile, in small saucepan, combine remaining 1/4 cup marinade and 1 cup juice. Bring to a boil, reduce heat to medium and simmer 25 to 30 minutes, stirring occasionally, to reduce and thicken glaze. Spoon glaze over tender-loin before serving.

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