Jerk Pork Tenderloin with Grilled Pineapple and Black Bean Relish

Ingredients:

  • 2 pork tenderloins
  • 2 tbsp REC TEC Grills Ben's Heffer Dust

Marinade:

  • 2 tsp allspice, ground
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp cloves, ground
  • 1/2 tsp nutmeg, ground
  • 4oz onion, chopped
  • 8 cloves garlic
  • 3 tbsp ginger, chopped
  • 3 scallions, chopped
  • 1/2 cup lime juice
  • 1 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1/4 cup olive oil
  • 1 habanero pepper, chopped
  • 1/4 cup brown sugar

Pineapple & Black Bean Relish:

  • 1 cored fresh pineapple, cut in rings
  • 1/4 cup cilantro, chopped
  • 2oz fresh lime juice
  • 1 jalapeño, minced
  • 1/4 cup red onion, minced
  • 1, 12oz can black beans, drained and rinsed

Instructions:

  • Puree ingredients for marinade until smooth.
  • Trim pork tenderloins of excess fat and silver skin.
  • Combine the pork and marinade, then set aside for 4-6 hours.
  • Preheat REC TEC grill to 425°F.
  • Season the pork with Ben's Heffer Dust and sear on all sides to an internal of 145°F.
  • Allow the pork to rest 15-20 minutes, then slice.
  • Grill the pineapple rings until golden brown (5-8 minutes).
  • Rough chop the pineapple and combine with the remaining ingredients.

Notes:

Best served when the pineapple is still slightly warm.