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Hot Pepper Jellies

100% Natural product made in Costa Rica

Spicy hot to enhance the flavor of your food

Parve Kosher certified product

Pork Loin with Chile-Jelly Pineapple

 You need 

  • 1 jar of Chile-Jelly Pineapple  
  • 1 large garlic clove pressed on the cutting board with salt to make a paste 
  • 2 tablespoons of olive oil 
  • 2 tablespoons of soy sauce 
  • 1 tablespoon of mustard 
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon of salt 
  • 1/4 teaspoon of black pepper 
  • 1 4 or 5  pound pork loin 

 

Preparation

In a plastic food bag place the pork loin. Add the whole jar of Chile-Jelly Pineapple, the garlic, olive oil, soy sauce, mustard, cayenne, salt and pepper. Close the bag and mix well. Let marinate for 2 hours or more.

Heat the grill.

Place the pork loin and brown it about 10 minutes all around, till golden and beautiful.  Lower the heat and start brushing the marinade all around. 

Continue cooking for 10 or 12 minutes more, turning it around and brushing with the marinade. Once ready, let it rest for a few minutes before cutting.

Note. The sauce you marinated the pork with can be used as the main sauce for the finished product, but you must boil it for at least 5 minutes. All sauces where you have marinated raw meat must be cooked before you consume it.