Don't let this recipe's length fool you.
Especially if the Pineapple & Cucumber Salsa is made the
day ahead, this flavorful tenderloin is very easy to fix. Serve
with warm tortillas and hot rice.
Jerk
Pork Tenderloin with Black Beans and Pineapple & Cucumber
Salsa
- 1 whole pork tenderloin
(about 1 pound), rubbed with Jerk Seasoning*
2 (15-ounce) cans black beans, rinsed and drained
1 small red onion, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
Vegetable oil, as needed
1/4 cup chopped cilantro
2 tablespoons lime juice
Salt, to taste
8 (6-inch) flour tortillas, warmed
Pineapple & Cucumber Salsa (recipe below)
- Place whole tenderloin
in shallow roasting pan and roast in a 450°F (230°C) oven for 20 minutes, until internal
temperature reads 155°F (approximately 65°C) on
a meat thermometer. Remove and let rest 10 minutes before slicing
to serve. Internal temperature should rise about 5 degrees Fahrenheit,
to 160°F (70°C), while resting.
- In large bowl, toss together
beans, onion, chili powder and cumin. Heat large skillet over
medium-high heat, film with a little oil and stir-fry bean mixture
until heated through, about 3 to 4 minutes. Toss bean mixture
with chopped cilantro, lime juice and salt to taste.
Makes 4 servings.
Pineapple & Cucumber
Salsa: In medium
bowl, stir together well a drained (20-ounce) can of pineapple
tidbits, 1 small peeled, seeded and diced cucumber; 2 tablespoons
rice vinegar; 2 tablespoons olive oil; 1/8 teaspoon cayenne pepper;
1 diced and seeded jalapeno pepper (use rubber gloves when handling
pepper); 1 tablespoon coarsely ground black pepper; and 4 tablespoons
finely chopped cilantro. Cover and let rest at room temperature
for an hour to let flavors blend. Refrigerate for longer storage;
bring to room temperature before serving. Makes 3 cups.
*Jerk Seasoning: Mix together 1 tablespoon dried
minced onion, 1 1/2 teaspoons onion powder, 2 teaspoons crushed
thyme, 1 teaspoon salt, 1 teaspoon ground allspice, 1/4 teaspoon
ground nutmeg, 1/4 teaspoon ground cinnamon, 1 teaspoon sugar,
1 teaspoon black pepper, and 1/2 teaspoon cayenne. Makes enough
to coat one whole pork tenderloin.
Nutrition Facts: Calories
620 calories Protein 40 grams Fat 17 grams Sodium 822 milligrams
Cholesterol 67 milligrams
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
