Don’t be a jerk. Unless you’re a pork tenderloin, then please, by all means, go all herky-jerky all over the place. This glaze adds sweetness without extra sugar, and the brine keeps the pork juicy and tender. There is nothing mean about this meal. Total sweetheart. Er, sweetloin.
- 2 bottles Bai Molokai Coconut
- 2 bottles Bai Malawi Mango
- 6 Pork Tenderloins
- ½ cup Jerk Seasoning
- ½ cup Salt
- 1 small Pineapple (diced)
- 6 pack good Ginger Beer
- 1 tsp of Agar Agar
1. In a 10qt container or bowl combine all brine ingredients. Mix thoroughly, cover and store overnight.
2. In a small saucepot add ginger beer and place on stove over med-high heat. Reduce the liquid by at least half 25-35 minutes. Add diced pineapple; reduce to medium heat for 5 minutes. Blend, strain and put in a fresh saucepot over medium heat. Add agar agar, simmer and whisk thoroughly for 3 minutes (this will thicken your glaze once it cools). Set aside for once pork is ready.
3. Remove pork from brine. Lightly rinse under water to remove excess salt. Rub with remaining jerk seasoning. Grill until internal temp reaches 150 degrees. Remove from heat and let rest for at least 6-7 minutes before slicing. Shingle on baking pan and top with glaze and fire in 500 degree oven for 2 minutes before serving to let it get sticky.