PINEAPPLE HABANERO GLAZED PORK TENDERLOIN WITH CREMA SAUCE

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PINEAPPLE HABANERO GLAZED PORK TENDERLOIN WITH CREMA SAUCE image

Number Of Ingredients 4

2 Pork Tenderloins ( 2 lbs total)
Salt and Pepper
8 Tbsp Pineapple Habanero Dip (Robert Rothschild Farm), divided use (or hot pepper jelly)
½ cup Mexican Sour Crema or Crème Frache

Steps:

  • Preheat oven to 425. Trim pork of all fat and silverskin. Season well with salt and pepper. Arrange pork on a parchment lined baking sheet. Spread 4 Tbsp dip over the pork and roast for 25 to 30 minutes. Let rest 7 minutes before slicing diagonally. For sauce, melt the remaining 4 Tbsp dip in a small saucepan. Add the crema and stir until bubbly. Drizzle sauce over pork slices to serve.

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