Jerk Pork Tenderloin with Black Beans and Pineapple & Cucumber Salsa Recipe | Yummly
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Jerk Pork Tenderloin with Black Beans and Pineapple & Cucumber Salsa

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Jerk Pork Tenderloin with Black Beans and Pineapple & Cucumber Salsa

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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.


  • 1 Tbsp. dried minced onion
  • 1 1/2 tsp. onion powder
  • 2 tsp. thyme (crushed)
  • 1 tsp. salt
  • 1/4 tsp. allspice
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1 tsp. sugar
  • 1 tsp. black pepper
  • 1/2 tsp. cayenne
  • 1 pork tenderloin (about 1 pound)
  • 30 oz. black beans (2 cans, rinsed and drained)
  • 1 red onion (small, chopped)
  • 1 Tbsp. chili powder
  • 2 tsp. ground cumin
  • vegetable oil (as needed)
  • 1/4 cup cilantro (chopped)
  • 2 Tbsp. lime juice
  • salt (to taste)
  • 8 flour tortillas (6-inch, warmed)
  • 20 oz. pineapple tidbits (1 can, drained)
  • 1 cucumber (small, peeled, seeded and diced)
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. olive oil
  • 1/8 tsp. cayenne pepper
  • 1 jalapeno chile (diced and seeded**)
  • 1 Tbsp. black pepper (coarsely ground)
  • 4 Tbsp. cilantro (finely chopped)
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    1. 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.
    2. 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.
    3. 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.
    4. 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.
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