Jamaican-Style Pork Tenderloin
The perfect weeknight meal is something that can be put together in a minimal amount of time, but with lots of flavor. This Jamaican-style pork tenderloin served on a bed of rice with a homemade mango salsa over the top is so delicious! Plus, the recipe can easily be scaled for however many you're serving, making it great for larger families or to ensure there are leftovers!
Servings: 4 servings
Ingredients
For the meat and rice
- 1 tbsp light brown sugar
- 1 ½ tsp garlic powder
- 1 tsp smoked paprika
- ¾ tsp ground allspice
- ½ tsp cayenne pepper
- ½ tsp cumin
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 lb pork tenderloin
- 1 cup rice rinsed and drained
- 1 ¾ cup hot water
- 2 tbsp unsalted butter
For the mango salsa
- 2 cups diced fresh mango
- ½ cup red onion
- ½ cup red bell pepper
- ⅓ cup chopped cilantro
- ¼ tsp cayenne pepper
- ½ tsp kosher salt
- 2 tbsp fresh lime juice
Instructions
For the meat and rice
- In a small bowl, combine the brown sugar, garlic powder, smoked paprika, allspice, cayenne, cumin, salt, and pepper. Stir to combine. Remove 2 tsp of the dry rub and set aside. Sprinkle the remaining rub all over the pork tenderloin until it is completely covered. Cover the tenderloin and set it in the refrigerator for 30 minutes or up to 2 hours.1 tbsp light brown sugar, 1 ½ tsp garlic powder, 1 tsp smoked paprika, ¾ tsp ground allspice, ½ tsp cayenne pepper, ½ tsp cumin, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper, 1 lb pork tenderloin
- Preheat oven to 375°F.
- In a 9 x 13-inch baking dish, combine the prepared rice, boiling water, butter, and reserved 2 tsp of dry rub. Stir and cover tightly with foil. Place in preheated oven. Once the rice is cooked, the liquid will be absorbed and the rice will be tender, 27-33 minutes. Remove the rice from the oven and remove the foil. Use a fork to fluff the rice. Cover again with foil and allow to rest for 5 minutes.1 cup rice, 1 ¾ cup hot water, 2 tbsp unsalted butter
- While the rice is baking, place the pork tenderloin on a preheated cast-iron skillet (or other oven-safe skillet) and place it in the oven alongside the rice. Roast until the tenderloin reaches 140°F, 20-25 minutes. Once at 140°F, remove the tenderloin from the oven and allow it to rest for 10 minutes.
For the mango salsa
- While the rice and tenderloin are baking, prepare the mango salsa. In a medium bowl, combine the prepared mango, red onion, bell pepper, cilantro, cayenne pepper, salt, and lime juice. Stir to combine and set the salt in the refrigerator until it is time to serve. The salsa can be made up to 1 day in advance.2 cups diced fresh mango, ½ cup red onion, ½ cup red bell pepper, ⅓ cup chopped cilantro, ¼ tsp cayenne pepper, ½ tsp kosher salt, 2 tbsp fresh lime juice
To serve
- Slice the tenderloin and place it on a bed of rice. Top with the mango salsa and enjoy.
Video
Nutrition
Serving: 1serving | Calories: 427kcal