Thursday, 8 February 2018

Jerk Pork Tenderloin with Arugula & Pineapple Salad


  • 2 (~350g) pork tenderloins
  • 45mL jerk seasoning
  • 30mL canola oil
  • 512mL pineapple pieces
  • 128mL finely chopped red onion
  • 64mL orange juice
  • a pinch of cayenne pepper
  • ~512mL baby arugula
  • salt and pepper
  1. Adjust oven rack to middle position and preheat to 450F. Place wire rack on baking sheet.
  2. Season pork with 30mL jerk seasoning.
  3. Heat 15mL oil in a skillet over medium high heat.
  4. Cook pork until just browned on all sides, ~5-7 minutes total; transfer to wire rack.
  5. Roast until meat registers 140F internally, ~15 minutes; set aside for five minutes.
  6. Heat remaining oil in skillet over medium high heat.
  7. Add pineapple, onion, orange juice, cayenne, and remaining jerk seasoning, deglaze, and cook, stirring occasionally, until onion softens, ~3 minutes.
  8. Remove from heat and stir in arugula.
  9. Slice pork and top with salad.

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