28
40

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

  • 1 pork tenderloin (about 1 pound, rubbed with Jerk Seasoning)
  • 30 ounces black beans (rinsed and drained)
  • 1 red onion (small, chopped)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • vegetable oil (as needed)
  • 1/4 cup cilantro (chopped)
  • 2 tablespoons lime juice
  • salt (to taste)
  • 8 flour tortillas (6-inch, warmed)
  • 20 ounces pineapple (tidbits, drained)
  • 1 cucumber (small, peeled, seeded and diced)
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1/8 teaspoon cayenne pepper
  • 1 jalapeno chilies (diced and seeded**)
  • 1 tablespoon black pepper (coarsely ground)
  • 4 tablespoons cilantro (finely chopped)
  • 1 tablespoon onions (dried, minced)
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons thyme (crushed)
  • 1 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne

Directions

  1. Place whole tenderloin in shallow roasting pan and roast in a 450 degree F. oven for 20-27 minutes, until internal temperatue reads 145 degrees F. on a meat thermometer. Remove and let rest 10 minutes before slicing to serve.
  2. 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 3-4 minutes. Toss bean mixture with chopped cilantro, lime juice and salt to taste.
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