Jerk Pork Tenderloin with Arugula and Pineapple Salad
By America's Test KitchenPublished on February 4, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
24 ounces pork tenderloins (2 loins), trimmed3 tablespoons jerk seasoning 2 tablespoons vegetable oil 2 cups ½-inch pineapple pieces½ cup finely chopped red onion ¼ cup orange juice Pinch cayenne pepper 2 ounces baby arugula (2 cups)Salt and pepper
Before You Begin
Buy tenderloins that are of equal size and weight so that they cook at the same rate; make sure that they are no larger than 12 ounces, as bigger tenderloins won’t fit in the skillet together.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Pat pork dry with paper towels and season with 2 tablespoons jerk seasoning. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes; transfer pork to prepared wire rack. Roast until meat registers 140 degrees, about 15 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add pineapple, onion, orange juice, cayenne, and remaining 1 tablespoon jerk seasoning and cook, scraping up any browned bits, until onion is just softened, about 3 minutes. Off heat, stir in arugula. Season with salt and pepper to taste. Slice pork, transfer to platter, and top with pineapple mixture.
Time
30 minutesYield
Serves 4Ingredients
24 ounces pork tenderloins (2 loins), trimmed
3 tablespoons jerk seasoning
2 tablespoons vegetable oil
2 cups ½-inch pineapple pieces
½ cup finely chopped red onion
¼ cup orange juice
Pinch cayenne pepper
2 ounces baby arugula (2 cups)
Salt and pepper
Ingredients
24 ounces pork tenderloins (2 loins), trimmed
3 tablespoons jerk seasoning
2 tablespoons vegetable oil
2 cups ½-inch pineapple pieces
½ cup finely chopped red onion
¼ cup orange juice
Pinch cayenne pepper
2 ounces baby arugula (2 cups)
Salt and pepper
Ingredients
24 ounces pork tenderloins (2 loins), trimmed
3 tablespoons jerk seasoning
2 tablespoons vegetable oil
2 cups ½-inch pineapple pieces
½ cup finely chopped red onion
¼ cup orange juice
Pinch cayenne pepper
2 ounces baby arugula (2 cups)
Salt and pepper
Why This Recipe Works
To build layers of flavor, we make the warm pineapple salad in the skillet after cooking the tenderloins.
Before You Begin
Buy tenderloins that are of equal size and weight so that they cook at the same rate; make sure that they are no larger than 12 ounces, as bigger tenderloins won’t fit in the skillet together.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Pat pork dry with paper towels and season with 2 tablespoons jerk seasoning. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes; transfer pork to prepared wire rack. Roast until meat registers 140 degrees, about 15 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add pineapple, onion, orange juice, cayenne, and remaining 1 tablespoon jerk seasoning and cook, scraping up any browned bits, until onion is just softened, about 3 minutes. Off heat, stir in arugula. Season with salt and pepper to taste. Slice pork, transfer to platter, and top with pineapple mixture.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments