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Jerk Pork Tenderloin with Black Beans and Pineapple & Cucumber Salsa
PORK28Ingredients
40Minutes
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Description
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.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- JERK SEASONING: Mix together dried minced onion, onion powder, crushed thyme, 1 tsp salt, allspice, nutmeg, cinnamon, sugar, 1 tsp black pepper, and 1/2 tsp cayenne. Makes enough to coat one whole pork tenderloin.
- PORK TENDERLOIN: Rub tenderloin with Jerk Seasoning. Place whole tenderloin in shallow roasting pan and roast in a 450 degree F. oven for 20-27 minutes, until internal temperature reads 145 degrees F. on a meat thermometer. Remove and let rest 10 minutes before slicing to serve.
- In large bowl, toss together beans, red 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 3-4 minutes. Toss bean mixture with 1/4 cup chopped cilantro, lime juice and salt to taste.
- PINEAPPLE & CUCUMBER SALSA: In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, 1/8 tsp cayenne pepper, jalapeno pepper (**use rubber gloves when handling pepper**), 1 tbs black pepper, and 4 tbs 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.