Jerk Pork Tenderloin with Black Beans and Pineapple and Cucu

Jerk Pork Tenderloin with Black Beans and Pineapple and Cucumber Salsa

1 1-pound pork tenderloin
rubbed with
Jerk Seasoning – see recipe
2 15-ounce cans black beans – rinsed and drained
1 small red onion – chopped
1 tablespoon chili powder
2 teaspoons ground cumin
Vegetable oil – as needed
1/4 cup chopped cilantro
2 tablespoons lime juice
Salt – to taste
8 6-inch flour tortillas – warmed
Pineapple Cucumber Salsa – see recipe

Place whole tenderloin in shallow roasting pan and roast in a 450ºF oven for 20 minutes, until internal temperature reads 155ºF on a meat thermometer. Remove and let rest 10 minutes before slicing to serve. Internal temperature should rise about 5º, to 160ºF, while resting.

In large bowl, toss together beans, onion, chili powder and cumin. Heat large skillet over medium-high heat, film with a little oil and stir-fry bean mixture until heated through, about 3-4 minutes. Toss bean mixture with chopped cilantro, lime juice and salt to taste.

Serve sliced tenderloin with beans, warmed tortillas and salsa.