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Article: Pork tenderloin tastes of the tropics
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- September 28, 1997
- Author:
CopyrightCopyright 1997 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Bring a touch of the Caribbean to the dinner plate with
jerk-seasoned pork tenderloin, spicy black beans and
pineapple-cucumber salsa.
Mix your own spices for the jerk seasoning, emphasizing allspice,
onion, black pepper and cayenne. Rub it well over the surface of a
whole pork tenderloin. This lean cut of pork may be oven-roasted in
about 20 minutes at 450 degrees, or grill-roasted in a covered
kettle grill, using the indirect method, with hot coals on either
side about 6 inches below the meat rack.
Meanwhile, use fresh pineapple tidbits and seeded cucumber to
make a refreshing tropical salsa. Doctor up some canned black beans;
make Spanish-style rice, if you like; and warm some flour ...