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.
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
Recipe and photograph provided courtesy
of Pork, Be Inspired®.