This recipe is flavorful, exotic and easy to make. Try it; you will love it!!!
Ingredients:
• Herbs Rub for Tenderloin
• 2 Pounds pork tenderloin
• 2 Tbsp Extra virgin olive oil
• 1/2 tsp fresh thyme chopped or 1/4 tsp dried
• 1/4 tsp smoked sweet paprika
• 1/4 tsp crushed fennel seeds
• Kosher salt and freshly ground black pepper
Preparation
Rub the tenderloin with salt and pepper. Mix the rest of the ingredients in a small bowl and rub onto the tenderloin. Keep in the refrigerator overnight.
Ingredients for the Maple and Pineapple Glaze
• 2 Cups fresh pineapple, peeled, cored, chopped
• 2 1/2 Tbsp fresh lemon juice
• 3 Tbsp pure maple syrup
• 1/4 tsp fresh thyme, finely chopped
• 1/4 tsp ancho chile powder, or to taste
• Kosher salt and freshly ground black pepper
1. Mix the pineapple, lemon juice, maple syrup, and thyme in a blender. Add salt, pepper and ancho chile to taste. Pour in a medium saucepan and bring to a boil over high heat. Simmer, stirring for 3 minutes. Let sit for 10 minutes. It can be prepared overnight and then heated before serving.
2. Heat the grill to 400 degrees F and rub it with oil.
Grill the tenderloin on all sides until golden brown, 12-15 minutes. Insert the thermometer in the center, it should be registering 145 degree F. Remove from the grill and brush with some glaze. Cover with foil and let rest for 2 -5 minutes. Slice into 2 inches thick. Serve with the rest of glaze and mashed potatoes.