Jerk Pork Tenderloin, Black Beans,pineapple-Cucumber Salsa

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Try this Jerk Pork Tenderloin, Black Beans,pineapple-Cucumber Salsa recipe, or contribute your own.


1 sm Red onion; chopped
1/2 ts Cayenne pepper
1 1/2 ts Onion powder
2 ts thyme; Crushed
2 ts Ground cumin
Pineapple-Cucumber Salsa:
1 ts Sugar
1 tb Chili powder
1 tb Dried minced onion
1 ts Salt
1 pound Whole pork tenderloin; Rubbed with Jerk Seasoning (recipe follows)
1/4 ts Ground nutmeg
2 tb Rice vinegar
1 tb black pepper; Coarsely ground
2 tb olive oil
4 tb Fresh coriander; finely chopped, (also called cilantro)
1 ts Ground allspice
Salt to taste
1/8 ts Cayenne pepper
Pineapple chunks; drained
2 15-oz cans black beans; drained
2 tb Lime juice
1 sm Cucumber; Peeled, seeded and diced
Black beans; rinsed
1 20-oz can pineapple
1 Jalapeno pepper; seeded and diced
Jerk Seasoning:*
Vegetable oil
1/4 ts Ground cinnamon
8 6-inch tortillas; warmed
1 ts Black pepper
1/4 c fresh coriander; Chopped, (cilantro)

Original recipe makes 4



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 File

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