Caribbean Pork Tenderloin
From Cook's Country
To ensure even cooking of our Caribbean Pork Tenderloin, we chose tenderloins that were similar in weight. Because pork tenderloin is so lean, it can dry out easily. It was important not to cook it to an interior temperature of higher than 145 degrees. At this temperature the pork remained pink at the center and was thoroughly juicy.
For a sweet and sour glaze, we blended lime zest and lime juice with cumin and allspice. A little fresh jalapeño imparted a vibrant, fresh flavor.
Using prepared mango chutney adds flavor and cling to this sweet-sour glaze.
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