Jerk Pork Tenderloin with Pineapple Salsa

• servings: 4 servings
• total time: 35 minutes

Ingredients

2 tbsp. dry jerk seasoning (see Tip)

4 tsp. olive oil, divided

1 1 1/4-pound pork tenderloin

1 c. long-grain rice

Kosher salt

3 tbsp. fresh lime juice, plus lime wedges for serving

1/2 small red onion, finely chopped

1/2 jalapeño, seeded and finely chopped

1 small pineapple (about 2 pounds), peeled, cored, and chopped (2 cups)

1/4 c. cilantro leaves and stems, finely chopped

Directions

Heat grill to medium. In small bowl, whisk together jerk seasoning and 2 tablespoons oil; rub all over pork tenderloin. Grill pork, covered, turning occasionally, until grill marks appear on all sides and internal temperature reaches 145°F, 18 to 22 minutes. Transfer pork to cutting board and let rest 5 minutes before slicing.

Meanwhile, in medium saucepan, combine rice, 1 1/4 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat and simmer, covered, until rice is just tender, 12 to 14 minutes. Remove from heat and let sit, covered, until ready to serve.

In medium bowl, stir together lime juice, red onion, jalapeño, 1/4 teaspoon salt, and remaining 2 tablespoons oil; let sit 5 minutes, then fold in pineapple and cilantro.

Serve jerk pork with rice topped with pineapple salsa and more cilantro. Serve with lime wedges for squeezing.