Don’t let the name fool ya, this pork is nice, very nice.
Jerk refers to the style of seasoning and cooking that originated in Jamaica, influenced by African cooking techniques and the Caribbean’s Indigenous Taíno population. The marinade for our version tonight features an aromatic blend of allspice, garlic, ginger, and shallot, as well as zingy lime juice, tangy cider vinegar, and a combo of habanero chile + jalapeños for some kick.
While traditional jerk cooking involves smoking, your delish pork was grilled after bathing in the jerk marinade. Servin’ it all up with coconut rice + beans, spiced pineapple-glazed carrots and mango salsa completes the sunshine-in-a-bowl vibes. Picture yourself on a tropical island and dig in 😉
Total prep time: 10-15 minutes
What’s in your bag:
- Grilled + jerk marinated pork tenderloin, coconut rice + black beans, spiced pineapple glazed carrots
- Mango salsa
What you’ll need from home:
- Aluminum foil-lined sheet tray
- Microwave-safe bowl
- Cutting board, knife and tongs
The Pork Tenderloin + Carrots:
- Preheat the oven to 350F.
- Arrange your pork tenderloin on one side of your lined sheet tray, and your carrots on the other.
- Pop in the oven for 10-15 minutes or until warmed to your liking. If the top of the tenderloin is getting too much color, cover with a sheet of aluminum foil.
- When ready, pull the tray out of the oven and use your tongs to place the pork on the cutting board.
- Let the meat rest for a couple minutes, then cut it into half-inch slices.
The Rice + Beans:
- While your pork is resting, transfer your rice + beans into a microwave-safe bowl. Cover with a damp paper towel and heat for 1-2 minutes.
Plate up your slices of pork next to your carrots and rice. Spoon your mango salsa over the top of the pork. Enjoy!
That’s it! #Dinnersolved, dinner served.
