Jamaican Pork Tenderloin
As seen on YouTube Wyse Guide
Ingredients
For the meat and rice
- 1 tbsp brown sugar
- 1 ½ tsp garlic powder
- 1 tsp smoked paprika
- ¾ tsp ground allspice
- ½ tsp cayenne pepper
- ½ tsp cumin
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 lb pork tenderloin
- 1 cup rice rinsed and drained
- 1 ¾ cup hot water
- 2 tbsp butter
For the mango salsa
- 2 cups diced fresh mango
- ½ cup red onion
- ½ cup red bell pepper
- ⅓ cup chopped cilantro
- ¼ tsp cayenne pepper
- ½ tsp salt
- 2 tbsp lime juice
Instructions
For the meat and rice
- In a small bowl, combine the brown sugar, garlic powder, smoked paprika, allspice, cayenne, cumin, salt, and pepper. Stir to combine. Remove 2 tsp of the dry rub and set aside. Sprinkle the remaining rub all over the pork tenderloin until it is completely covered. Cover the tenderloin and place it in the refrigerator for 30 minutes or up to 2 hours.
- Preheat the oven to 375°F.
- In a 9x 13-inch baking dish, combine the prepared rice, boiling water, butter, and reserve 2 tsp of dry rub. Stir and cover tightly with foil. Place in preheated oven. Once the rice is cooked, the liquid will be absorbed and the rice will be tender for 27-33 minutes. Remove the rice from the oven and remove the foil. Use a fork to fluff the rice. Cover again with foil and allow to rest for 5 minutes.
- While the rice is baking, place the pork tenderloin on a sheet pan and place it in the oven alongside the rice. Roast until the tenderloin reaches 140°F, 20-25 minutes. Once at 140°F, remove the tenderloin from the oven and allow it to rest for 10 minutes.
For the mango salsa
- While the rice and tenderloin are baking, prepare the mango salsa. In a medium bowl, combine the prepared mango, red onion, bell pepper, cilantro, cayenne pepper, salt, and lime juice. Stir to combine and set the salt in the refrigerator until it is time to serve. The salsa can be made up to 1 day in advance.
To serve
- Slice the tenderloin and place it on a bed of rice. Top with the mango salsa and enjoy.
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