| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Omaha | 4 | Servings | |
INGREDIENTS
| 1 | Whole pork tenderloin | |
| About 1# | ||
| Rubbed with Jerk Seasoning | ||
| recipe follows | ||
| 2 | 15oz cans | |
| Drained | ||
| 1 | Red onion, chopped | |
| 1 | T | Chili powder |
| 2 | t | Ground cumin |
| Vegetable oil | ||
| 1/4 | c | Chopped fresh coriander |
| Also called cilantro | ||
| 2 | T | Lime juice |
| Salt to taste | ||
| 8 | 6" tortillas, warmed | |
| Pineapple-Cucumber Salsa: | ||
| 1 | 20oz can | |
| 1 | Cucumber | |
| Peeled, seeded and diced | ||
| 2 | T | Rice vinegar |
| 2 | T | Olive oil |
| 1/8 | t | Cayenne pepper |
| 1 | Jalapeno pepper, seeded | |
| And diced | ||
| 1 | T | Coarsely ground black |
| Pepper | ||
| 4 | T | Fresh coriander, finely |
| Chopped | ||
| also called cilantro | ||
| Jerk Seasoning:* | ||
| 1 | T | Dried minced onion |
| 1 1/2 | t | Onion powder |
| 2 | t | Crushed thyme |
| 1 | t | Salt |
| 1 | t | Ground allspice |
| 1/4 | t | Ground nutmeg |
| 1/4 | t | Ground cinnamon |
| 1 | t | Sugar |
| 1 | t | Black pepper |
| 1/2 | t | Cayenne pepper |
| Black beans, rinsed and | ||
| Pineapple chunks, drained |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 515
Calories From Fat: 177
Total Fat: 20.4g
Cholesterol: 17.9mg
Sodium: 1108.5mg
Potassium: 1531.5mg
Carbohydrates: 81.5g
Fiber: 30g
Sugar: 23.1g
Protein: 22.5g