Jerk-style pork tenderloin with peppers and plantains
2 Tbsp, minced
Dried shredded and sweetened coconut meat
1 Tbsp, minced
Crushed red pepper flakes
Uncooked lean pork tenderloin
Uncooked bell pepper(s)
3 item(s), medium, stemmed, cored, and cut into 1/2-inch wide strips
1 medium, very ripe, peeled and cut into 12 slices
- Heat the oven to 425°F.
- Mix chives, coconut, vinegar, garlic, molasses, thyme, salt, red pepper flakes, and allspice in a small bowl to form a paste. Coat tenderloin evenly and fully with this paste.
- Lightly coat a large roasting pan with nonstick spray. Set tenderloin in center of pan; scatter peppers and plantains around the meat. Lightly coat everything with more nonstick spray.
- Roast 20 minutes, or until an instant-read meat thermometer inserted into the thickest part of the tenderloin registers 150°F. Transfer pork to a carving board; let rest for 5 minutes before slicing into 12 pieces. Serve with vegetables.
- Serving size: 3 pieces tenderloin and 1 cup vegetables.