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 features an aromatic blend of allspice, garlic, ginger + shallot, as well as zingy lime juice, 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 brine marinade. (Note: This brine is what helps keep your pork SUPER moist, but it also turns the center of the loin a little pink, so don’t worry if you notice that coloration after it’s heated through.) We’re servin’ it up with coconut rice + beans, spiced pineapple-glazed carrots and mango salsa to complete the sunshine-in-a-bowl vibes. Picture yourself on a tropical island and dig in!
Total prep time: 20-25 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:
- Casserole dish
- Aluminum foil
- 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 casserole dish, and your carrots on the other.
- Cover tightly with aluminum foil, and pop in the oven for 15-20 minutes or until warmed to your liking.
- When ready, pull the casserole 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. (As noted, it should still be a little pink inside from the brine, but feel free to cook longer if you prefer your pork more well done!)
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 + beans. Spoon your mango salsa over the top of the pork. Enjoy!
That’s it! #Dinnersolved, dinner served.
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