Roast pork tenderloin with brown sugar pineapple jam from The New Low-Country Cooking: 125 Recipes for Coastal Southern Cooking with Innovative Style by Marvin Woods

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Notes about this recipe

  • hillsboroks on July 31, 2016

    This turned out great for a summer dinner party on the deck. The flavor of the rub is subtle but very tasty. I reduced the amount of cayenne pepper in the rub by 2/3 to suit our taste and it was perfect. I didn't get much orange or bourbon flavor from the marinade so next time I might put the meat in the marinade a couple of hours earlier. But what put this recipe over the top is the brown sugar pineapple jam. The flavor of this jam is intense and wonderful. Do not skip the jam! My guests all went back for seconds of both the pork and the jam. I served the jam alongside the meat instead of on top of it because I wasn't sure how people would like it but it was the hit of my menu and had everyone talking about it. I love recipes like this that have you brown the meat on the stove and then pop the pan into the oven to finish, especially when having guests over. Since the oven is so hot (450F) watch your meat thermometer closely so as not overcook it.

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