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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jamacian Pork Tenderloin with Black Bean Salsa Recipe

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This recipe for Jamacian Pork Tenderloin with Black Bean Salsa is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1lb. pork tenderloins, cleaned and trimmed

For the Marinade:
1 c. olive oil
1 tbsp. cinnamon
1 tbsp. nutmeg
1 tbsp. ground allspice
1 tsp. ground cloves
1 tsp. crushed red pepper
½ c. raisins
½ c. lime juice
½ c. sugar
½ c. soy sauce

For the Salsa:
1 each red, green and yellow pepper
4 jalapeños
1 medium red onion, diced
4 c. cooked black beans (if using canned, rinse and drain)
1 bunch cilantro, stems removed and chopped
2 tbsp. cumin
2 tbsp. lime juice
6 tbsp. olive oil
salt and freshly ground black pepper to taste
Directions:
Directions:
Place marinade ingredients in blender and blend until smooth. Marinate the pork for approximately two hours in refrigerator; turn occasionally. I have actually marinated it for a few days when needed.

Remove tenderloins from marinade (discard marinade). Grill for about four minutes on each side or until pork reaches an internal temperature of 145º. Serve with Black Bean Salsa on the side.

For Black Bean Salsa:
Seed and de-vein all peppers and dice. Combine with remaining ingredients. Season with salt and pepper and chill before serving.

 

 

 

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