Jamaican Jerk Pork Tenderloin with Quinoa Pilaf and Vegetables

Jamaican Jerk Pork Tenderloin with Quinoa Pilaf, Black Beans and Vegetables


[typical values per 100g]:

Calories: 585

Protein: 40.4 g

Carbohydrates: 74.3 g

Sugars: 23.1 g

Fat: 14.0 g

Saturated Fat: 2.3 g

Fiber: 11.4 g

Sodium: 581.1 mg

Preparation: 10 Minutes

Cook Time: 30 Minutes

Serves: 1

Storage Info: N/A

1. PLEASE NOTE: This recipe requires at least 1 hour of refrigeration that is not reflected in the prep time.

2. Combine seasoning and 1/2 tsp. of oil and rub over pork. Allow to marinate preferably overnight in refrigerator or at least 1 hour.

3. Preheat oven to 325°F.

4. Lightly coat a baking sheet with cooking spray; place marinated pork loin on baking sheet. Cook in preheated oven for 25-30 minutes.

5. To prepare quinoa, thoroughly rinse grains in mesh colander and drain.

6. Heat 1/2 tsp. of olive oil in a saucepan over medium heat and sauté garlic, 2 Tbsp. of onions and mushrooms for 3-4 minutes. Set vegetables aside in a small bowl.

7. In same saucepan, add quinoa and stir grains for 1-2 minutes. Add water and bring to a boil; lower heat to a simmer; cover and cook for about 15 to 20 minutes until all water is absorbed and quinoa is cooked.

8. Stir in vegetable mixture, heating 2-3 more minutes until heated through.

9. Start black beans by heating 1/2 tsp. of olive oil in a sauce pan. Add remaining onions, carrots, green onion, peppers, tomato, cumin, 1/8 tsp. of black pepper and oregano and sauté; 4-5 minutes until vegetables are cooked.

10. Remove from heat and combine with drained black beans.

11. Serve jerk pork with quinoa and black beans with vegetables.

12. Complement meal with a fruit cocktail for dessert.

Nutrition Bug Value


1 tsp Caribbean jerk seasoning

1 ½ tsp extra virgin olive oil

4 ½ oz pork tenderloin, lean

⅓ cup quinoa

½ tsp garlic, chopped

3 tbsp onion, chopped

2 tbsp mushrooms, sliced

⅔ cup water

2 tbsp carrot, chopped

¼ cup black beans, canned/cooked

1 tbsp onion, green, chopped 

2 tbsp bell pepper, green, chopped

1 tbsp red bell pepper, cut in strips

1 tbsp tomatoes, diced, unsalted, canned

⅛ tsp ground cumin

¼ tsp black pepper

⅛ tsp oregano, dried 

¾ cup fruit cocktail, canned in juice