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Jerk Pork Tenderloin~ Black Beans~pineapple-C

Category: Pork

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(2.0) by 2 users

Ingredients:

1 Whole pork tenderloin --
About 1#
Rubbed with Jerk Seasoning
(recipe follows)
2 15oz cans
Drained
1 small Red onion -- chopped
1 tbsp Chili powder
2 tsp Ground cumin
Vegetable oil
1/4 cup Chopped fresh coriander --
Also called cilantro
2 tbsp Lime juice
Salt to taste
8 6" tortillas -- warmed
Pineapple-Cucumber Salsa:
1 20oz can
1 small Cucumber
Peeled, seeded and diced
2 tbsp Rice vinegar
2 tbsp Olive oil
1/8 tsp Cayenne pepper
1 Jalapeno pepper -- seeded
And diced
1 tbsp Coarsely ground black
Pepper
4 tbsp Fresh coriander -- finely
Chopped
(also called cilantro)
Jerk Seasoning:*
1 tbsp Dried minced onion
1 1/2 tsp Onion powder
2 tsp Crushed thyme
1 tsp Salt
1 tsp Ground allspice
1/4 tsp Ground nutmeg
1/4 tsp Ground cinnamon
1 tsp Sugar
1 tsp Black pepper
1/2 tsp Cayenne pepper
Black beans -- rinsed and
Pineapple chunks -- drained

Instructions:

Rub whole tenderloin with Jerk Seasoning. Prepare a covered grill for
indirect cooking (or preheat oven to 450 degrees for conventional
cooking): Bank medium-hot coals (thickly covered with white ash) to
one side of grill and place meat on opposite side. Place whole
tenderloin in grill in covered grill and cook 15 to 20 minutes or
until meat thermometer registers an internal temperature of 160
degrees. To cook in a conventional oven at 450 degrees, place roast
in an open pan and cook about 20 minutes or until internal
temperature reads 155 degrees on a meat thermometer. Allow roast to
stand 10 minutes before cutting. In a large bowl toss together beans,
onion, chili powder and cumin. Heat a large skillet over medium-high
heat, film with a little oil and stir-fry the bean mixture until
heated through, about 3-4 minutes. Toss bean mixture with chopped
fresh coriander, lime juice, and salt. Serve sliced tenderloin with
beans, warmed tortillas and salsa. Makes 4 servings.
~-Pineapple-Cucumber Salsa: In a medium bowl stir together drained
pineapple chunks, diced cucumber, rice vinegar, olive oil, cayenne
pepper, jalapeno pepper, black pepper and fresh coriander. Cover and
let rest at room temperature for an hour to let flavors mingle.
Refrigerate for longer storage. Bring to room temperature before
serving. Makes 3 cups. ~-*Jerk Seasoning: Mix together dried minced
onion, onion powder, crushed thyme, salt, allspice, nutmeg cinnamon,
sugar, black pepper and cayenne. Makes enough to coat one whole
tenderloin. I usually quadruple this recipe and use it on ribs and
chicken before grilling. May 24,1995 Omaha World Herald

Recipe By : HMS131