Rum Glazed Pork Tenderloin | Pittsburgh Business Spotlight

Ingredients

• 1 small pineapple, peeled, cut into 1/2-inch rounds, cored
• Canola oil
• Salt and freshly ground black pepper
• 4 green onions, thinly sliced
• 1 serrano chile, finely diced
• 3 tablespoons rice vinegar
• 1 tablespoon freshly chopped cilantro leaves
• Honey, to taste
• 4 tablespoons canola oil
• 1 small red onion, coarsely chopped
• 2 cloves garlic, chopped
• 1/4 cup dark brown muscovado sugar
• 1 cup dark rum
• 4 cups chicken stock
• 1 habanero chile, left whole with 3 slits cut into chile
• 2 cinnamon sticks
• 2 star anise
• 1 1/2 pounds pork tenderloin, trimmed of excess fat