Cajun Pork with Tangy Pineapple Glaze

INGREDIENTS

3 tbsp

olive oil, divided

(14- to 16-ounce each) pork tenderloins trimmed of excess fat

3 tbsp

salt

3 cups

warm water

2 tbsp

cider vinegar

2 tbsp

brown sugar

1 cup

ice cubes

1 tsp

EACH salt, garlic pwdr, chili pwdr, ground cumin, brown sugar

1/2 tsp

EACH pepper, onion pwdr, dried thyme, smoked paprika

1/3 cup

pure maple syrup ((not breakfast imitation syrup))

2 tbsp

Dijon mustard

1 tbsp

French/yellow mustard

1 tbsp

reduced sodium soy sauce

1 tbsp

cider vinegar ((2 for "tangier"))

1 tbsp

lemon juice

1 tsp

reserved Cajun Rub Spices (from above)

Add later:

1 8 ounce can

crushed pineapple in juice