Jerk Pork Tenderloin with Arugula & Pineapple Salad

Ingredients

• 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

Procedure

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.

Caribbean-Style Chicken Curry

This was phenomenal! Quick, easy, and completely delicious! We served it over basmati rice, which worked quite well. I think a nice arugula salad would've rounded out the meal though.

Caribbean-Style Chicken Curry
Slightly adapted from Cook's Country February/March 2015
1 Tbsp. peanut oil
6 skinless, boneless chicken thighs
2 Tbsp. jerk seasoning
1/8 tsp. cayenne
4 cloves garlic, minced
1 (19 oz.) can pineapple tidbits, drained
1 (14 oz.) can coconut milk
salt and pepper
1/2 c. fresh cilantro, chopped
1/4 c. cashews, toasted and crushed/chopped

1. Heat up the peanut oil over medium-high heat and rub the chicken thighs all over with the jerk seasoning and cayenne. Toss the chicken in the pan and cook, turning occasionally, until chicken is done (internal temp of 175F). I accidentally took mine up to 190F, but it doesn't seem to have come out any the worse for wear.
2. Remove the chicken to a serving dish. Add the garlic to the pan and let it cook for a minute or so.
3. Add the pineapple and coconut milk. Cook until slightly thickened.
4. Add 1/4 c. cilantro and season to taste with salt and pepper. Pour sauce over chicken.
5. Top with cashews and remaining cilantro. Serve over rice.