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 ...
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