Jerk Pork Tenderloin with Chayote Black Beans, Pineapple Salsa and Fried Plantains

Recipe summary

Preparation time:
Cooking time:
Yield: 4

Ingredients

Jerk Pork Tenderloin

• 1 tablespoon whole black peppercorns
• 2 teaspoons whole allspice
• 1 teaspoon coriander seed
• 4 cloves
• 2 tablespoons vegtable oil
• 1 3 inch piece of ginger, peeled and cut into large chunks
• 4 scallions, trimmed and cut into four pieces
• 4 cloves garlic, peeled and cut in half
• 1/4 cup chopped thyme
• 1 scotch bonnet (optional)
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 pinch nutmeg
• 2 1 pound pork tenderloin, cleaned of sinew

Chayote Black Beans

• 1 tablespoon butter
• 1 clove garlic, finely chopped
• 1 chayote, diced
• 1 bay leaf
• 1 can black beans, drained and rinsed
• salt and pepper to taste

Pineapple Salsa

• 1/2 pineapple, diced
• 1/2 red onion, finely diced, soaked in cold water for 10 minutes and drained
• 1 jalapeno, seeded and finely diced
• 2 tablespoons chopped cilantro
• 1 tablespoon sugar
• zest of 1 lime
• juice of 1 lime
• pinch of salt

Fried Plantains

• 1 cup vegatable oil
• 2 ripe plaintains, peeled and sliced