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Don't let this recipe's length fool you. Especially if the Pineapple & Cucumber Salsa is made the day ahead, this flavorful tenderloin is very easy to fix. Serve with warm tortillas and hot rice.

Jerk Pork Tenderloin with Black Beans and Pineapple & Cucumber Salsa

1 whole pork tenderloin (about 1 pound), rubbed with Jerk Seasoning*
2 (15-ounce) cans black beans, rinsed and drained
1 small red onion, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
Vegetable oil, as needed
1/4 cup chopped cilantro
2 tablespoons lime juice
Salt, to taste
8 (6-inch) flour tortillas, warmed
Pineapple & Cucumber Salsa (recipe below)

1. Place whole tenderloin in shallow roasting pan and roast in a 450*F. oven for 20 minutes, until internal temperature reads 155*F. on a meat thermometer. Remove and let rest 10 minutes before slicing to serve. Internal temperature should rise about 5 degrees, to 160*F, while resting.
2. In large bowl, toss together beans, 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 to 4 minutes. Toss bean mixture with chopped cilantro, lime juice and salt to taste.
   

Makes 4 servings.

PINEAPPLE & CUCUMBER SALSA: In medium bowl, stir together well a drained (20-ounce) can of pineapple tidbits, 1 small peeled, seeded and diced cucumber; 2 tablespoons rice vinegar; 2 tablespoons olive oil; 1/8 teaspoon cayenne pepper; 1 diced and seeded jalapeno pepper (use rubber gloves when handling pepper); 1 tablespoon coarsely ground black pepper; and 4 tablespoons finely chopped 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.

*JERK SEASONING: Mix together 1 tablespoon dried minced onion, 1 1/2 teaspoons onion powder, 2 teaspoons crushed thyme, 1 teaspoon salt, 1 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1 teaspoon sugar, 1 teaspoon black pepper, and 1/2 teaspoon cayenne. Makes enough to coat one whole pork tenderloin.

Nutrition Facts:
Calories 620 calories
Protein 40 grams
Fat 17 grams
Sodium 822 milligrams
Cholesterol 67 milligrams

Recipe and photograph provided courtesy of Pork, The Other White Meat.

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