Jerk Pork Tenderloin with Arugula and Pineapple Salad

Name: Jerk Pork Tenderloin with Arugula and Pineapple Salad
Yield: Serves 4
Ingredients: 24 ounces, pork tenderloins (2 loins), trimmed; 3 tablespoons, jerk seasoning; 2 tablespoons, vegetable oil; 2 cups 1/2-inch, pineapple pieces; 1/2 cup finely chopped, red onion; 1/4 cup, orange juice; Pinch, cayenne pepper; 2 ounces, baby arugula (2 cups); , Salt and pepper

2 comments

Appears in Cook's Country April/May 2015

Main Courses

Pork

Weeknight

To build layers of flavor in this weeknight dish, we make the warm pineapple salad in the skillet after cooking the tenderloins.

SERVES4

TIME30 minutes

Jerk Pork Tenderloin with Arugula and Pineapple Salad

WHY THIS RECIPE WORKS

To build layers of flavor, we make the warm pineapple salad in the skillet after cooking the tenderloins.

This is a members' feature.