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Difficulty: Intermediate

Pork

Jerk Pork Tenderloin with Grilled Pineapple and Black Bean Relish

Prep Time: 10 min

Cook Time: 30 min

Difficulty: Intermediate

Instructions

Step 1: Trim away the silver skin from the pork tenderloins. Combine the pork in a zip-top bag with the jerk marinade and allow the pork to marinate in the fridge for 4-6 hours.
Step 2: Preheat recteq to 425°F.
Step 3: Remove the pork from the marinade and season with the Ben's Heffer Dust. Add to the recteq and cook until an internal temp of 145°F (about 20-25 minutes).
Step 4: Cut the pineapple into rings, trim away the skin and the core, and grill for 5-6 minutes until soft. Rough chop and add with the remaining ingredients for the Pineapple and Black Bean Relish.
Step 5: Allow the pork to rest for 15-20 minutes, slice and serve with the Pineapple and Black Bean Relish.

Ingredients

Serving Sizes

Pork Tenderloin

1 each Pork Tenderloin
1 cup(s) Jerk Marinade
2 tablespoons(s) Ben's Heffer Dust Rub

Pineapple and Black Bean Relish

1 each Pineapple
¹/₄ cup(s) Cilantro, chopped
2 ounce(s) Lime Juice
1 each Jalapeño, minced
¹/₄ cup(s) Red Onion
12 ounce(s) Black Beans, canned

Tools Needed

Step 1: Trim away the silver skin from the pork tenderloins. Combine the pork in a zip-top bag with the jerk marinade and allow the pork to marinate in the fridge for 4-6 hours.
Step 2: Preheat recteq to 425°F.
Step 3: Remove the pork from the marinade and season with the Ben's Heffer Dust. Add to the recteq and cook until an internal temp of 145°F (about 20-25 minutes).
Step 4: Cut the pineapple into rings, trim away the skin and the core, and grill for 5-6 minutes until soft. Rough chop and add with the remaining ingredients for the Pineapple and Black Bean Relish.
Step 5: Allow the pork to rest for 15-20 minutes, slice and serve with the Pineapple and Black Bean Relish.

Chef Pairings

Serve this Jerk Pork Tenderloin with Smoked Cornbread Cakes and Roasted Broccoli and Bacon Salad for an amazing and colorful dinner.