Jerk-spiced pork with char-grilled pineapple and capsicum
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Hot smoked paprika, all spice, nutmeg, cinnamon and dried thyme makes a flavoursome Jamaican inspired spice rub for this pork dish.
Ingredients
Smoked paprika
1 tbs
Ground allspice
2 tsp
Ground nutmeg
¼ tsp
Ground cinnamon
¼ tsp
Dried thyme
1 tsp
Olive oil
1 tbs
Pork fillet or tenderloin, raw
450 g, (Buy 500g)
Pineapple
450 g, (½ small) sliced
Red capsicum
1 medium, cut into 5cm pieces
Green capsicum
1 medium, cut into 5cm pieces
Lime juice
1 tbs
Fresh coriander
½ cup(s), chopped
Lime(s)
1 medium, wedges
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine paprika, allspice, nutmeg, cinnamon, thyme and oil in a small bowl. Rub spice mixture over pork.
2
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook pineapple and capsicum, turning occasionally, for 3–4 minutes or until charred and tender. Transfer to a plate.
3
Meanwhile, cook pork, turning occasionally, for 10–12 minutes or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before thickly slicing.
4
Drizzle pineapple and capsicum with juice and toss to combine. Serve pork with pineapple mixture, coriander and lime wedges.
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