Jerk Pork Tenderloin with Black Beans and Pineapple & Cucumber Salsa
what you'll need
1 PrairieFresh® whole pork tenderloin (about 1 pound), rubbed with Jerk Seasoning* 2 15-ounce 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 chopped cilantro 2 tablespoons lime juice Salt, to taste 8 6-inch flour tortillas, warmed Pineapple & Cucumber Salsa (recipe below)
how to prepare
Place whole tenderloin in shallow roasting pan and roast in a 450 degree F. oven for 20 minutes, until internal temperature reads 155 degrees F. on a meat thermometer. Remove and let rest 10 minutes before slicing to serve. Internal temperature should rise about 5 degrees, to 160 degrees, while resting.
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.
Serve sliced tenderloin with beans, warmed tortillas and salsa.
PINEAPPLE & CUCUMBER SALSA: In medium bowl, stir together well a drained 20-ounce can of pineapple tidbits, 1 small peeled, seeded and diced cucumber; 2 tablespoons rice vinegar; 2 tablespoons olive oil; 1/8 teaspoon cayenne pepper; 1 diced and seeded jalapeno pepper (use rubber gloves when handling pepper); 1 tablespoon coarsely ground black pepper; and 4 tablespoons finely chopped 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.
*JERK SEASONING: Mix together 1 tablespoon dried minced onion, 1 1/2 teaspoons onion powder, 2 teaspoons crushed thyme, 1 teaspoon salt, 1 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1 teaspoon sugar, 1 teaspoon black pepper, and 1/2 teaspoon cayenne. Makes enough to coat one whole pork tenderloin.
