This dish is full of firecracker flavours, so it’s nice to pair it with something light, like the Pineapple Salsa with Cilantro and Lime. The cooling effect of the sweet, succulent, and juicy pineapple and fresh cilantro is heaven with jerk and just about anything else off the grill.
Ingredients
Chargrilled jerk pork tenderloin
- 1 Tbsp whole black peppercorns
- 2 tsp whole allspice
- 1 tsp coriander seeds
- 4 cloves
- 2 Tbsp vegetable oil
- one 3-inch piece of ginger, peeled and cut into large chunks
- 4 scallions, trimmed and roughly chopped
- 4 cloves garlic, peeled and cut in half
- ¼ cup chopped thyme
- 1 Scotch bonnet pepper (optional)
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 tsp cinnamon
- 1 tsp salt pinch of nutmeg
- two 1 lb pork tenderloins, cleaned of sinew
- salt
Buttered Black Beans with Chayote and Crispy Fried Plantains
- 1 Tbsp butter
- 1 clove garlic, finely chopped
- 1 bay leaf one
- 14 oz can black beans, drained and rinsed
- salt and pepper
- 1 chayote, diced
- 1 cup vegetable oil
- 2 ripe plantains, peeled and sliced
Pineapple Salsa with Cilantro and Lime
- ½ pineapple, diced
- ½ red onion, finely diced, soaked in cold water for 10 minutes and drained
- 1 jalapeño, seeded and finely diced
- 2 Tbsp chopped cilantro
- 1 Tbsp sugar juice
- 1 lime zest
- salt
How to Make It
- In a spice grinder, combine black peppercorns, allspice, coriander seeds, and cloves, and grind to a fine powder. Set aside.
- To make the jerk paste, in a food processor, combine vegetable oil, ginger, scallions, garlic, thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt, and nutmeg. Add the ground spice mixture and blend until mixture resembles a thick paste.
- Rub pork with jerk paste, making sure to cover completely. Let marinate 1 to 2 hours at room temperature, or refrigerate overnight.
- Preheat barbecue or indoor grill to medium-high heat and lightly oil.
- Season pork with salt. Grill pork tenderloin on open barbecue, rotating frequently, until lightly charred and cooked through, about 15 to 20 minutes. Let rest for 5 minutes before slicing. Buttered black beans with chayote
- In a medium skillet, melt butter over medium heat. Add garlic and sauté gently. Add chayote and bay leaf and cook slowly over medium heat 5 to 8 minutes, or until slightly softened. Add black beans and stir to combine. Season with salt and pepper. Crispy Fried Plantains
- In a large skillet, heat oil over medium-high heat.
- Place sliced plantains in oil and fry for 2 to 3 minutes per side, or until lightly browned. Drain on paper towels. Pineapple Salsa with Cilantro and Lime
- In a large bowl, combine pineapple, red onion, jalapeño, cilantro, sugar, lime juice, and zest. Season with salt.
