Pork Loin Pique

Directions

1. 1
   Preheat your oven to 325°.
2. 2
   Combine the first 8 ingredients (through the habanero) in a bowl. Stir in 1/4 teaspoon of the salt.
3. 3
   Dry the pork loin well. Sprinkle evenly with 1/4 teaspoon salt.
4. 4
   Heat a large, straight-sided skillet over medium-high heat. Spray with cooking spray. Add the pork and cook 5 minutes, browning on all sides. Remove the pork and keep it warm.
5. 5
   Add the pineapple mixture to the pan and cook down to a jam, stirring frequently to avoid scorching, about 10 minutes.
6. 6
   Turn off the heat. Grab a potato masher. Do the mash. Break up the pineapple.
7. 7
   Reserve half of the jam. Set aside at room temperature until service.
8. 8
   Spray a small roasting pan with cooking spray.
9. 9
   Place the pork loin in the roasting pan and spread the remaining half of the jam over the pork.
10. 10
    Roast the pork at 325° for 40 minutes, basting and redistributing the jam onto the pork loin periodically. The pork loin is ready for finishing heat when the internal temperature reaches 125°.
11. 11
    Raise the oven temperature to 450° and roast the pork 8 minutes. The internal temperature should reach 135°. The exterior should be nicely caramelized from the fruit and sugar.
12. 12
    Remove from oven, season evenly with 1/4 teaspoon of the salt, and let the meat rest for 10 minutes.
13. 13
    Slice and serve with the reserved jam.