Name: Jerk Pork Tenderloin with Chayote Black Beans, Pineapple Salsa and Fried Plantains
Yield: 4 servings
Ingredients: 1 Tbsp whole black peppercorns; tsp whole allspice; 1 tsp coriander seed; 4 cloves; 2 Tbsp vegtable oil; 1 3 inch piece of ginger, peeled and cut into large chunks; 4 scallions, trimmed and cut into four pieces; 4 clove garlic, peeled and cut in half; ¼ cup chopped thyme; 1 scotch bonnet (optional); 1 Tbsp brown sugar; 1 Tbsp soy sauce; 1 tsp cinnamon; 1 tsp salt; 1 pinch nutmeg; 2 1 lb(s) pork tenderloin, cleaned of sinew; 1 Tbsp butter; 1 clove garlic, finely chopped; 1 chayote, diced; 1 bay leaf; 1 can black beans, drained and rinsed; salt and pepper to taste; ½ pineapple, diced; ½ red onion, finely diced, soaked in cold water for 10 minutes and drained; 1 jalapeno, seeded and finely diced; 2 Tbsp chopped cilantro; 1 Tbsp sugar; zest of 1 lime; juice of 1 lime; pinch of salt

Jerk Pork Tenderloin with Chayote Black Beans, Pineapple Salsa and Fried Plantains

Yields

4 servings

ingredients

Jerk Pork Tenderloin

Tbsp whole black peppercorns

tsp whole allspice

tsp coriander seed

cloves

Tbsp vegtable oil

1 3

inch piece of ginger, peeled and cut into large chunks

scallions, trimmed and cut into four pieces

clove garlic, peeled and cut in half

cup chopped thyme

scotch bonnet (optional)

Tbsp brown sugar

Tbsp soy sauce

tsp cinnamon

tsp salt

pinch nutmeg

2 1

lb(s) pork tenderloin, cleaned of sinew

Chayote Black Beans

Tbsp butter

clove garlic, finely chopped

chayote, diced

bay leaf

can black beans, drained and rinsed

salt and pepper to taste

Pineapple Salsa

pineapple, diced

red onion, finely diced, soaked in cold water for 10 minutes and drained

jalapeno, seeded and finely diced

Tbsp chopped cilantro

Tbsp sugar

zest of 1 lime

juice of 1 lime

pinch of salt

Fried Plantains

cup vegatable oil

ripe plaintains, peeled and sliced

Ingredient Substitution Guide

directions

Step 1

In a spice grinder, mix black peppercorns, allspice, coriander seeds, and cloves until finely ground.

Step 2

In a food processor mix olive oil, ginger, scallions, garlic, and thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt and nutmeg. Add spice mixture and blend until mixture resembles a thick paste

Step 3

Rub pork with jerk paste, making to sure to cover completely. Let marinate 1-2 hours at room temperature, or refrigerate overnight.

Step 4

Preheat outdoor grill and lightly oil. Season pork with salt

Step 5

Grill pork tenderloin on open BBQ, rotating frequently until lightly charred and cooked through, 15-20 minutes. Let rest 5 minutes before slicing.

Step 6

In a medium skillet, melt butter over medium heat. Add garlic and sauté gently.

Step 7

Add chayote and bay leaf and cook slowly, over medium heat 5-8 minutes, or until slightly softened.

Step 8

Add black beans and mix to combine. Season with salt and pepper.

Step 9

In a large bowl, toss together all ingredients. Season to taste with salt.

Step 10

In a large skillet, heat oil over medium high heat.

Step 11

Place sliced plantains in oil and fry for 2-3 minutes per side or until lightly browned.

Step 12

Drain on paper towel.

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Jerk Pork Tenderloin with Chayote Black Beans, Pineapple Salsa and Fried Plantains