This vibrant dish combines the bold, fiery flavors of jerk seasoning with tender pork tenderloin, creating a main course that is both exciting and satisfying. The pork is paired with savory black beans seasoned with cumin and chili, providing a hearty base. A fresh pineapple-cucumber salsa adds a bright, acidic contrast that cuts through the richness of the meat. Perfect for summer grilling or weeknight dinners, this recipe brings a fusion of Caribbean and Mexican influences to your table. It’s easy to prepare, packed with flavor, and sure to become a family favorite.
Jerk Pork Tenderloin, Black Beans, Pineapple-C
Description
This vibrant dish combines the bold, fiery flavors of jerk seasoning with tender pork tenderloin, creating a main course that is both exciting and satisfying. The pork is paired with savory black beans seasoned with cumin and chili, providing a hearty base. A fresh pineapple-cucumber salsa adds a bright, acidic contrast that cuts through the richness of the meat. Perfect for summer grilling or weeknight dinners, this recipe brings a fusion of Caribbean and Mexican influences to your table. It&# 226;ÂÂs easy to prepare, packed with flavor, and sure to become a family favorite.Ingredients
Directions
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In a small bowl, combine dried minced onion, onion powder, crushed thyme, salt, ground allspice, ground nutmeg, ground cinnamon, sugar, black pepper, and cayenne pepper to make the jerk seasoning.
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Rub the jerk seasoning evenly over the entire surface of the pork tenderloin.
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If grilling, prepare a covered grill for indirect cooking by banking medium-hot coals to one side. If using an oven, preheat to 450ðF (230ðC).
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Place the seasoned tenderloin on the cool side of the grill or in an open pan in the oven.
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Cook for 15 to 20 minutes, or until a meat thermometer registers an internal temperature of 160ðF (71ðC) for grilling or 155ðF (68ðC) for oven roasting.
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Remove the pork from heat and let it rest for 10 minutes before slicing.
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While the pork rests, drain and rinse the black beans. In a large bowl, toss the beans with chopped red onion, chili powder, and ground cumin.
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Heat vegetable oil in a large skillet over medium-high heat. Add the bean mixture and stir-fry for 3-4 minutes until heated through.
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Remove the skillet from heat. Toss the warm beans with chopped fresh coriander, lime juice, and salt to taste.
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In a separate bowl, combine drained pineapple chunks, diced cucumber, rice vinegar, olive oil, cayenne pepper, diced jalapeno, ground black pepper, and finely chopped fresh coriander to make the salsa. Toss gently to combine.
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Slice the rested pork tenderloin. Serve the slices alongside the black bean mixture, warmed tortillas, and the pineapple-cucumber salsa.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 55.9kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.4g2%
- Cholesterol 27.8mg10%
- Sodium 21.4mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 9.8g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, let the pork sit with the jerk seasoning for at least 30 minutes before cooking, or refrigerate overnight.
When grilling, ensure coals are thickly covered with white ash for steady heat. Adjust cooking time based on the thickness of the tenderloin.
If fresh cilantro is unavailable, you can substitute with fresh parsley, though the flavor profile will differ slightly.
The salsa can be made up to 2 hours in advance. Store it covered in the refrigerator until ready to serve to maintain crispness.
For a spicier kick, increase the amount of cayenne pepper in both the jerk seasoning and the salsa.
