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Categories:
onion onion powder thyme salt allspice nutmeg cinnamon sugar black pepper cayenne pork tenderloin black beans red onion chili powder ground cumin vegetable oil cilantro lime juice salt flour tortillas pineapple cucumber rice vinegar olive oil cayenne pepper black pepper cilantro
Viewed: 58 - Published at: 10 months agoIngredients
- 1 tablespoon dried minced onion
- 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
- 30 ounces black beans 2 cans, rinsed and drained
- 1 red onion small, 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 flour tortillas 6-inch, warmed
- 20 ounces pineapple tidbits 1 can, drained
- 1 cucumber small, 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
Method
- 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.
- 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.
- 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.
- 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.
