Recipe - Jerk Pork Tenderloin Black Beans Pineapple-Cucumber Salsa

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 teaspoon Ground cumin
Vegetable oil
One fourth cup Chopped fresh coriander
Also called cilantro
2 tablespoon Lime juice
Salt to taste
8 6" tortillas warmed
PineappleCucumber Salsa:
1 20oz can
1 small Cucumber
Peeled, seeded and minced
2 tablespoon Rice vinegar
2 tablespoon Olive oil
1/8 teaspoon Cayenne pepper
1 Jalapeno pepper seeded
And minced
1 tablespoon Coarsely ground black
Pepper
4 tablespoon Fresh coriander finely
Chopped
(also called cilantro)
Jerk Seasoning:*
1 tablespoon Dried minced onion
1 One half teaspoon Onion powder
2 teaspoon Crushed thyme
1 teaspoon Salt
1 teaspoon Ground allspice
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground cinnamon
1 teaspoon Sugar
1 teaspoon Black pepper
One half teaspoon Cayenne pepper
Black beans rinsed and
Pineapple chunks drained

Rub whole tenderloin with Jerk Seasoning. Prepare a covered grill for
indirect cooking (or preheat oven to 450 degrees for conventional cooking):
Bank mediumhot 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 mediumhigh heat,
film with a little oil and stirfry the bean mixture until heated through,
about 34 minutes. Toss bean mixture with chopped fresh coriander, lime
juice, and salt. Serve cut or sliced up tenderloin with beans, warmed tortillas and
salsa. Makes 4 servings. PineappleCucumber Salsa: In a medium bowl stir
together drained pineapple chunks, minced 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