Imagine a dish that transports you to the vibrant streets of Jamaica with just one bite – a culinary journey that combines the fiery kick of jerk seasoning, the sweetness of pineapple, and the cool crunch of cucumber. This Jerk Pork Tenderloin isn't just a meal; it's a flavor adventure that will revolutionize your dinner routine and impress even the most discerning food critics. Get ready to elevate your cooking game with a recipe that's surprisingly easy to make but tastes like it was crafted by a professional Caribbean chef!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 2 tablespoons jerk seasoning
- 1 can black beans, rinsed and drained
- 1 cup diced pineapple
- 1 cup diced cucumber
- 1 tablespoon lime juice
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- Preheat oven to 425°F (218°C). Pat pork tenderloin dry with paper towels to remove excess moisture.
- Generously coat the entire pork tenderloin with jerk seasoning, pressing the spices firmly into the meat to create a flavorful crust.
- Heat a large oven-safe skillet over medium-high heat with 1 tablespoon of olive oil. Sear the seasoned pork tenderloin for 2-3 minutes on each side until a golden-brown crust forms.
- Transfer the skillet with the seared pork directly into the preheated oven and roast for 15-18 minutes, or until internal temperature reaches 145°F (63°C) for medium-rare.
- While pork is roasting, prepare the pineapple cucumber salsa by combining diced pineapple, cucumber, lime juice, and a pinch of salt in a bowl. Mix gently and set aside to let flavors meld.
- Warm the rinsed black beans in a small saucepan over low heat, seasoning with a pinch of salt and pepper.
- Remove pork from oven and let rest for 5-7 minutes to allow juices to redistribute, which ensures a moist and tender result.
- Slice pork tenderloin against the grain into 1/2-inch thick medallions.
- Plate by placing warm black beans as a base, arranging pork medallions on top, and generously spooning pineapple cucumber salsa over the meat.
- Garnish with fresh cilantro or green onions if desired, and serve immediately.
Tips
- • Temperature is key! Always let your pork tenderloin rest at room temperature before cooking to ensure even heat distribution. • Pat the meat dry before seasoning to help the jerk spices adhere and create a beautiful, crispy crust. • Use an instant-read meat thermometer to nail the perfect doneness – 145°F is the sweet spot for juicy, tender pork. • Don't skip the resting period after cooking; this allows the juices to redistribute, keeping the meat moist. • For an extra flavor boost, try toasting your jerk seasoning in a dry skillet for 30 seconds before applying to the pork. • Make the salsa ahead of time and let it sit for 15-20 minutes to allow the flavors to meld together beautifully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 35g
Fat: 8g
Saturated Fat: g
Cholesterol: 95mg