JERK PORK TENDERLOIN~ BLACK BEANS~PINEAPPLE-C

      Title: JERK PORK TENDERLOIN~ BLACK BEANS~PINEAPPLE-C
  Categories: Pork
       Yield: 4 Servings
  
       1    Whole pork tenderloin --
            About 1#
            Rubbed with Jerk Seasoning
            (recipe follows)
       2    15oz cans
            Drained
       1 sm Red onion -- chopped
       1 tb Chili powder
       2 ts Ground cumin
            Vegetable oil
     1/4 c  Chopped fresh coriander --
            Also called cilantro
       2 tb Lime juice
            Salt to taste
       8    6" tortillas -- warmed
            Pineapple-Cucumber Salsa:
       1    20oz can
       1 sm Cucumber
            Peeled, seeded and diced
       2 tb Rice vinegar
       2 tb Olive oil
     1/8 ts Cayenne pepper
       1    Jalapeno pepper -- seeded
            And diced
       1 tb Coarsely ground black
            Pepper
       4 tb Fresh coriander -- finely
            Chopped
            (also called cilantro)
            Jerk Seasoning:*
       1 tb Dried minced onion
   1 1/2 ts Onion powder
       2 ts Crushed thyme
       1 ts Salt
       1 ts Ground allspice
     1/4 ts Ground nutmeg
     1/4 ts Ground cinnamon
       1 ts Sugar
       1 ts Black pepper
     1/2 ts Cayenne pepper
            Black beans -- rinsed and
            Pineapple chunks -- drained
  
   Rub whole tenderloin with Jerk Seasoning.  Prepare a covered grill for
   indirect cooking (or preheat oven to 450 degrees for conventional
   cooking): Bank medium-hot 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 minutes or
   until 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 minutes or until internal
   temperature reads 155 degrees on a meat thermometer. Allow roast to
   stand 10 minutes before cutting.  In a large bowl toss together
   beans, onion, chili powder and cumin. Heat a large skillet over
   medium-high heat, film with a little oil and stir-fry the bean
   mixture until heated through, about 3-4 minutes.  Toss bean mixture
   with chopped 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 drained
   pineapple chunks, diced cucumber, rice vinegar, 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.
   Refrigerate for longer storage.  Bring to room temperature before
   serving. Makes 3 cups. ~-*Jerk Seasoning: Mix together dried minced
   onion, onion powder, crushed thyme, salt, allspice, nutmeg cinnamon,
   sugar, black pepper and cayenne. Makes enough to coat one whole
   tenderloin. I usually quadruple this recipe and use it on ribs and
   chicken before grilling. May 24,1995 Omaha World Herald
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