Jerk Pork Tenderloin with Mango Salsa and Black Beans
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Ingredients for 4
2 pork tenderloins, trimmed of silver membrane and fat
1/2 tsp. each: ground cayenne pepper, Aleppo pepper, black pepper, ground ginger, ground allspice, cinnamon, garlic powder
1 tsp. salt
1 tbl. Muscovado sugar or dark brown sugar
Olive oil or canola oil to coat the pork for searing
1 large mango or papaya or 2 medium oranges
1/4 cup each: fresh mint leaves and cilantro leaves, left whole
2 tsp. serrano pepper, minced (or to taste)
1 tbl. red onion, minced
Juice of 1/2 lemon or 1 lime
A touch of sweetener like agave or orange juice
2 cans black beans
Garnishes: sour cream, mint or cilantro sprigs, lemon or lime wedges
Combine cayenne, Aleppo pepper, black pepper, ginger, allspice, cinnamon, garlic powder, salt and Muscovado or brown sugar in a bowl to create a spice mix. Liberally apply the spice mix to the tenderloins and place in refrigerator for several hours.
Program your Anova Cooker and allow the water to preheat. Once the water has reached the proper temperature, reset the time to one hour, if necessary. Seal the pork in a cooking bag either using a vacuum sealer or using the water displacement method. Place the bag in the water and allow to cook.
Trim the peel, pit, or seeds from the fruit you have chosen. Chop the fruit into small dice sized pieces, add the Serrano pepper, mint and cilantro, red onion, juice of lemon or lime, and gently toss. Taste. Add some agave or orange juice if sweetness is desired.
Heat the black beans over medium low heat with the garlic powder and cayenne pepper. The beans should have some liquid but not be soupy. Increase heat if you need to reduce the liquid.
The Anova Cooker will beep when the proper cooking time has been reached. Carefully open the bag and drain the pork on paper toweling, try not to disturb the seasonings. Lightly coat the tenderloins with olive or canola oil. A spray works really well here.
Quickly sear the meat on extremely high heat, on all sides, using a cast iron skillet on the stove or on a BBQ. Be careful not to overcook.
Allow the pork to rest for 10 minutes, tented with foil, which will allow you time to heat the plates and get ready to serve.
Cut the pork at an angle, across the grain, and serve 4 or 5 slices of pork on each plate. Place the black beans near the pork and the salsa on the edge of the pork and the black beans. Garnish with a dollop of sour cream on the beans, a sprig or two of mint or cilantro and a wedge of lime or lemon.