Jerk Pork Tenderloin with Peach Salsa & Coconut Rice
I was so happy to walk back in to the studio kitchen today to serve up Jerk Pork Tenderloin with Peach Salsa and Coconut Rice. It’s a simple but delicious summer dinner— spicy, sweet, flavorful, and fresh. Pork tenderloin is buy one get one at Kroger through tomorrow, so it’s also super budget friendly. Go buy some and make it!
Jerk Pork Tenderloin with Peach Salsa
Ingredients
- 4 ripe peaches, diced
- 2 jalapeño peppers, seeded and finely diced
- 1 cucumber, peeled and diced
- 1/2 small red onion, finely diced
- salt, to taste
- 1 pork tenderloin, about 1 1/4 lbs
- 2 tbsp jerk seasoning
- coconut oil, for cooking
Instructions
- For the salsa, combine all ingredients and season with salt. Let sit while you prepare the pork.
- For the pork, preheat the oven to 375 degrees. Season the pork tenderloin with jerk seasoning by sprinkling the surface with the seasoning and rolling the tenderloin around so that the seasoning adheres to the outside. Heat about 1 tsp coconut oil in a large skillet over medium-high heat and sear the tenderloin on all sides until nicely browned. Transfer the tenderloin to a baking sheet and place it in the oven (or transfer the skillet to the oven if it is ovenproof.) Cook until a thermometer inserted in the thickest part of the tenderloin registers 135-140 degrees, about 10-15 minutes, depending on size. Allow meat to rest for 5-10 minutes, then carve into slices. If desired, sprinkle with additional jerk seasoning and serve with the Peach Salsa, over Coconut Rice, recipe link in notes.
Coconut Rice
Ingredients
- 3 cups jasmine rice
- 1 14- oz can unsweetened coconut milk
- 1 cup water
- pinch salt
- pinch sugar
Instructions
- Wash and rinse the jasmine rice by placing it in the bowl of a rice cooker and covering it with about 2 inches of water. Swish it around and lightly agitate it with your hands. Pour off the water and repeat 1-2 more times. Cover the rice with cold water and let sit for 20 minutes. Drain as much of the water off as you can and add the coconut milk, cup of water, and a pinch of salt. Whisk to break up any clumps of the coconut cream and cook until the liquid is absorbed and the rice is tender. Alternately, bring this to a boil in a pot on the stovetop, cover, and simmer until rice is done. Fluff with a spoon or spatula and add additional salt and a pinch of sugar to taste.
