Jerk Pork Tenderloin with Black Beans and Pineapple & Cucumber Salsa

Name: Jerk Pork Tenderloin with Black Beans and Pineapple & Cucumber Salsa
Total time: 2400 s
Yield: 4 servings
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 chile diced and seeded**; 1 tablespoon black pepper coarsely ground; 4 tablespoons cilantro finely chopped; 1 tablespoon onion 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

Pork

28Ingredients

┅Calories

40Minutes

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

servings:

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 chile (diced and seeded**)
1 tablespoon black pepper (coarsely ground)
4 tablespoons cilantro (finely chopped)
1 tablespoon onion (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

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Directions

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.
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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