Layered with bold, sun-drenched flavor, this artisan jam blends roasted red bell pepper puree with the golden heat of Aji Amarillo and fruity notes of pineapple and orange creating a sophisticated jam with a sultry, South American twist. Glaze grilled seafood like shrimp or salmon. Pair with sharp cheeses like aged cheddar or Manchego. Spread on turkey or chicken sandwiches for a gourmet upgrade. Use as a finishing touch on roasted sweet potatoes or root vegetables. 10.5oz Pineapple Aji Amarillo Glazed Pork Tenderloin Ingredients 2 (1 – 1 ½ pounds each) pork tenderloins 3 tablespoons olive oil, divided 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 cloves garlic, minced ½ 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) Directions Preheat oven to 400°F. Pat pork tenderloins dry with paper towels. Rub with 1 tablespoon olive oil, salt, pepper, garlic, and smoked paprika. Heat the remaining 2 tablespoons of olive oil in a large oven-proof skillet over medium-high heat. Sear the pork on all sides until golden brown, about 6–8 minutes. 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. Remove pork from oven and brush with remaining glaze. Rest for 5 minutes before slicing. Garnish with fresh cilantro or parsley, if desired.
