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Carolina Reaper Pineapple-Glazed Pork and Lime
1 cup pineapple juice, divided
3/4 cup sugar
2 tablespoons Carolina Reaper Flakes chiles
3/4 teaspoon ground allspice
2 tablespoons fresh lime juice
2 3/4-pound pork tenderloins
Chopped fresh cilantro
Preheat oven to 500°F. Bring 3/4 cup pineapple juice and sugar to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cover; boil until syrup is deep brown, checking frequently to prevent burning, about 8 minutes. Remove from heat. Immediately swirl in remaining 1/4 cup pineapple juice, Carolina Reaper Flakes chiles, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour 1/4 cup glaze into small bowl and reserve.
Line baking sheet with foil; place rack in center of sheet. Sprinkle pork with salt and pepper; place on rack. Brush with glaze from saucepan. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with glaze from saucepan, about 15 minutes. Slice pork. Drizzle with reserved glaze and sprinkle with cilantro.
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