YIELD: 12 servings PINEAPPLE RELISH: 2 Tbsps. butter 2¾ cups pineapple in juice, canned, drained, diced 2 Tbsps. brown sugar ¼ tsp. kosher salt 1 cup Smucker's pineapple topping 1 cup red, orange and yellow bell peppers, fresh, minced 2 Tbsps. jalapeno peppers, fresh, seeded, chopped 1 Tbsp. lime juice, fresh CARIBBEAN RUB: ½ cup teriyaki glaze ¼ cup Caribbean jerk seasoning blend 2 Tbsps. vegetable oil 5½ lb. pork loin, boneless 1. Preheat conventional oven to 350°F. 2. For the ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.