with Pineapple Slaw
Ingredients: Pork tenderloin • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Red onion • Pineapple tidbits (pineapple tidbits, sugars (pineapple juice, clarified pineapple juice concentrate), water, ascorbic acid, citric acid) • Bulgur wheat (wheat) (durum wheat semolina) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Brown sugar • Cilantro • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika).
Allergens
Tags
Pork Tenderloin
340 g
Caribbean Spice Blend
6 g
Jerk Sauce
2 tbsp
Brown Sugar
1 tbsp
Coleslaw Cabbage Mix
170 g
Cilantro
7 g
Mayonnaise
2 tbsp
Red Onion
0.5 unit(s)
Diced Pineapple Cup
1 unit(s)
Bulgur Wheat
0.5 cup
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- In a small bowl, combine jerk sauce and brown sugar.
- To a large bowl, add 1 tsp (2 tsp) jerk-brown sugar mixture. Set aside.
- Pat pork dry with paper towels. Season with salt, pepper and Caribbean Spice Blend.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add pork. Sear for 4-6 min, turning to cook all sides.
- Transfer pork to a parchment-lined baking sheet. Spread remaining jerk-brown sugar mixture all over pork, then roast in the middle of the oven for 14-16 min, until cooked through.**
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Heat a medium pot over medium.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 2-3 min, until onions begin to soften.
- Add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur, then cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, strain pineapple, then roughly chop.
- Roughly chop cilantro.
- To the large bowl with reserved jerk-brown sugar mixture, add mayo and pineapple. Stir to combine.
- Add coleslaw cabbage mix, then toss to combine. Season with salt and pepper.
- Slice pork.
- Fluff bulgur with a fork, then stir in half the cilantro.
- Divide bulgur, pork and slaw between plates.
- Drizzle any resting liquid from the baking sheet over pork.
- Sprinkle remaining cilantro over slaw.
620
kcal
Calories
21
g
Fat
3
g
Saturated Fat
64
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
46
g
Protein
105
mg
Cholesterol
910
mg
Sodium
0
g
Trans Fat
1250
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
