Jerk pork tenderloin, black beans,pineapple-cucumber salsa

4 servings

Ingredients

Quantity Ingredient
1 Whole pork tenderloin --
About 1#
Rubbed with Jerk Seasoning
(recipe follows)
2 15oz cans
Drained
1 small Red onion -- chopped
1 tablespoon Chili powder
2 teaspoons Ground cumin
Vegetable oil
¼ cup Chopped fresh coriander --
Also called cilantro
2 tablespoons Lime juice
Salt to taste
8 6\" tortillas -- warmed
Pineapple-Cucumber Salsa:
1 20oz can
1 small Cucumber
Peeled, seeded and diced
2 tablespoons Rice vinegar
2 tablespoons Olive oil
⅛ teaspoon Cayenne pepper
1 Jalapeno pepper -- seeded
And diced
1 tablespoon Coarsely ground black
Pepper
4 tablespoons Fresh coriander -- finely
Chopped
(also called cilantro)
Jerk Seasoning:*
1 tablespoon Dried minced onion
1½ teaspoon Onion powder
2 teaspoons Crushed thyme
1 teaspoon Salt
1 teaspoon Ground allspice
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cinnamon
1 teaspoon Sugar
1 teaspoon Black pepper
½ teaspoon Cayenne pepper
Black beans -- rinsed and
Pineapple chunks -- drained

Directions

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

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