FOOD

Stupid-Easy Recipe for Jerk Pork Tenderloin with Black Beans and Pineapple & Cucumber Salsa (#1 Top-Rated)

  

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.

Satisfy your sweet tooth with this easy-to-make recipe for Jerk Pork Tenderloin with Black Beans and Pineapple & Cucumber Salsa.

1. Info for Jerk Pork Tenderloin with Black Beans and Pineapple & Cucumber Salsa

  • Cook Time: 40 min
  • Total Time: 40 min
  • Servings: 4

2. Ingredients for Jerk Pork Tenderloin with Black Beans and Pineapple & Cucumber Salsa

  • 1 tablespoon dried onion, 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
  • 1 pork tenderloin, (about 1 pound), rubbed with Jerk Seasoning
  • 2 15-oz cans black beans, rinsed and drained
  • 1 small red onion, 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 6-inch flour tortillas, warmed
  • 1 20-oz can pineapple tidbits, drained
  • 1 small cucumber, 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

3. Directions:

  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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