Filé-mignon suíno com cobertura de abacaxi e ají amarillo

Ingredientes

• 2 (1 – 1 1/2 pounds each) pork tenderloins
• 3 tablespoons olive oil (divided)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic (minced)
• 1/2 teaspoon smoked paprika
• 1/2 cup Terrapin Ridge Farms Pineapple Aji Amarillo Jam
• 1 tablespoon gluten-free tamari or coconut aminos
• 1 tablespoon lime juice
• Fresh cilantro or parsley (for garnish (optional))

Modo de preparo

1. 1

   Preheat oven to 400°F.

2. 2

   Pat pork tenderloins dry with paper towels. Rub with 1 tablespoon olive oil, salt, pepper, garlic, and smoked paprika.

3. 3

   Heat the remaining 2 tablespoons of olive oil in a large oven-proof skillet over medium-high heat.

4. 4

   Sear the pork on all sides until golden brown, about 6–8 minutes.

5. 5

   In a small saucepan, combine Pineapple Aji Amarillo Jam, tamari, and lime juice. Heat over low until smooth and slightly thickened, 3–4 minutes. Brush half of the glaze over the seared tenderloin. Transfer skillet to the oven and roast for 10 - 15 minutes, or until pork reaches an internal temperature of 145°F.

6. 6

   Remove pork from oven and brush with remaining glaze. Rest for 5 minutes before slicing.

7. 7

   Garnish with fresh cilantro or parsley, if desired.