Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1 whl pork tenderloin -- About 1# Rubbed with Jerk Seasoning (recipe follows)
- 2 x 15z cans Liquid removed
- 1 sm Red onion -- minced
- 1 Tbsp. Chili pwdr
- 2 tsp Grnd cumin Vegetable oil
- 1/4 c. Minced fresh coriander -- Also called cilantro
- 2 Tbsp. Lime juice Salt to taste
- 8 x 6" tortillas -- warmed
- 1 x 20z can
- 1 sm Cucumber Peeled, seeded and diced
- 2 Tbsp. Rice vinegar
- 2 Tbsp. Extra virgin olive oil
- 1/8 tsp Cayenne pepper
- 1 x Jalapeno pepper -- seeded And diced
- 1 Tbsp. Coarsely grnd black Pepper
- 4 Tbsp. Fresh coriander -- finely Minced (also called cilantro) Jerk Seasoning:*
- 1 Tbsp. Dry chopped onion
- 1 1/2 tsp Onion pwdr
- 2 tsp Crushed thyme
- 1 tsp Salt
- 1 tsp Grnd allspice
- 1/4 tsp Grnd nutmeg
- 1/4 tsp Grnd cinnamon
- 1 tsp Sugar
- 1 tsp Black pepper
- 1/2 tsp Cayenne pepper Black beans -- rinsed and Pineapple chunks -- liquid removed
Инструкции
- Rub whole tenderloin with Jerk Seasoning. Prepare a covered grill for indirect cooking (or possibly preheat oven to 450 degrees for conventional cooking): Bank medium-warm coals (thickly covered with white ash) to one side of grill and place meat on opposite side. Place whole tenderloin in grill in covered grill and cook 15 to 20 min or possibly till meat thermometer registers an internal temperature of 160 degrees. To cook in a conventional oven at 450 degrees, place roast in an open pan and cook about 20 min or possibly till internal temperature reads 155 degrees on a meat thermometer. Allow roast to stand 10 min before cutting. In a large bowl toss together beans, onion, chili pwdr and cumin. Heat a large skillet over medium-high heat, film with a little oil and stir-fry the bean mix till heated through, about 3-4 min. Toss bean mix with minced fresh coriander, lime juice, and salt. Serve sliced tenderloin with beans, warmed tortillas and salsa.
- Makes 4 servings. -Pineapple-Cucumber Salsa: In a medium bowl stir together liquid removed pineapple chunks, diced cucumber, rice vinegar, extra virgin olive oil, cayenne pepper, jalapeno pepper, black pepper and fresh coriander. Cover and let rest at room temperature for an hour to let flavors mingle.
- Chill for longer storage. Bring to room temperature before serving.
- Makes 3 c.. -*Jerk Seasoning: Mix together dry chopped onion, onion pwdr, crushed thyme, salt, allspice, nutmeg cinnamon, sugar, black pepper and cayenne.
- Makes sufficient to coat one whole tenderloin. I usually quadruple this recipe and use it on ribs and chicken before grilling. May 24,1995
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 197 | |
| Calories from Fat 94 | 48% |
| Total Fat 10.7g | 13% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 38mg | 13% |
| Sodium 643mg | 27% |
| Potassium 559mg | 16% |
| Total Carbs 14.6g | 4% |
| Dietary Fiber 6.6g | 22% |
| Sugars 3.82g | 3% |
| Protein 14.88g | 24% |
