JERK PORK TENDERLOIN

INGREDIENTS:​

• 2 pork tenderloins

• 2 tbsp Ben's Heffer Dust

Marinade:

• 2 tsp allspice, ground

• 1/2 tsp cinnamon, ground

• 1/2 tsp cloves, ground

• 1/2 tsp nutmeg, ground

• 4oz onion, chopped

• 8 cloves garlic

• 3 tbsp ginger, chopped

• 3 scallions, chopped

• 1/2 cup lime juice

• 1 tbsp white vinegar

• 1 tbsp soy sauce

• 1/4 cup olive oil

• 1 habanero pepper, chopped

• 1/4 cup brown sugar

Pineapple & Black Bean Relish:

• 1 cored fresh pineapple, cut in rings

• 1/4 cup cilantro, chopped

• 2oz fresh lime juice

• 1 jalapeño, minced

• 1/4 cup red onion, minced

• 12oz can black beans, drained and rinsed

INSTRUCTIONS:​

1. Puree ingredients for marinade until smooth.

2. Trim pork tenderloins of excess fat and silver skin.

3. Combine the pork and marinade, then set aside for 4-6 hours.

4. Preheat recteq to 425°F.

5. Season the pork with Ben's Heffer Dust and grill on all sides to an internal of 145°F.

6. Allow the pork to rest 15-20 minutes, then slice.

7. Grill the pineapple rings until golden brown (5-8 minutes).

8. Rough chop the pineapple and combine with the remaining ingredients.

Notes: Best served when the pineapple is still slightly warm.

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