Jamaican Jerk Pork Tenderloin with Coconut Rice and Black Beans

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Pork tenderloin
• 2 tbsp Jerk seasoning
• 1 each Lime
• 1 can Coconut milk, canned
• 1 1/2 cups (dry) Jasmine rice
• 1 can (15 oz) Black beans, canned
• 1 each Red bell pepper, diced
• 2 each Scallions, sliced
• 1 small bunch Fresh cilantro, chopped (for garnish)
• 1 tbsp Olive oil

Instructions

1. Rub pork tenderloin all over with jerk seasoning and the juice of the lime; let sit 10 minutes (or up to overnight in the fridge). Heat the oven to 400°F while it sits.
2. Heat oil in an oven-safe skillet over medium-high heat; sear pork on all sides, about 6 minutes total.
3. Transfer the skillet to the oven and roast 15-18 minutes, until internal temperature reaches 145°F. Let rest 5 minutes before slicing.
4. As soon as the pork goes in the oven, start the rice: combine rice, coconut milk, and 1.5 cups water in a saucepan; simmer covered until rice is tender, about 15 minutes.
5. While the rice cooks, warm black beans in a small pot; stir in diced bell pepper.
6. Slice pork and serve over coconut rice with black beans, topped with scallions and cilantro.