Follow these steps for perfect results
pork tenderloin
not marinated
caribbean jerk seasoning
pineapple chunks
canned, in juice
lime zest
lime juice
honey
caribbean jerk seasoning
mixed salad greens
cantaloupe
peeled, quartered, thinly cut
Preheat oven to 425F.
Place pork on a rack in a roasting pan.
Rub pork with 1 tablespoon of jerk seasoning.
Roast for 30 minutes or until an instant-read meat thermometer inserted in the center registers 155F.
Remove pork from oven and transfer to a cutting board.
Cover loosely with foil and let rest for 8 to 10 minutes.
Cut pork into 1/4-inch-thick slices.
Drain pineapple chunks, reserving juice (about 1/2 cup).
In a large bowl, whisk together the reserved pineapple juice, lime zest, lime juice, honey, and 1 teaspoon of jerk seasoning to make the dressing.
Add the sliced pork, mixed salad greens, cantaloupe, and pineapple to the bowl with the dressing.
Toss all ingredients together to mix well.
Expert advice for the best results
Adjust the amount of jerk seasoning to your preferred level of spiciness.
For a more intense flavor, marinate the pork in the jerk seasoning for at least 30 minutes before roasting.
Add other fruits such as strawberries or blueberries for a more colorful and flavorful salad.
Everything you need to know before you start
15 minutes
The dressing can be made ahead of time.
Arrange salad on a plate and garnish with a sprig of mint.
Serve chilled or at room temperature.
Its sweetness complements the spiciness of the dish.
A classic tropical pairing.
Discover the story behind this recipe
Reflects Caribbean flavors and ingredients.
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