Jerk Pork Tenderloin with Arugula and Pineapple Salad | America's Test Kitchen
To build layers of flavor in this weeknight dish, we make the warm pineapple salad in the skillet after cooking the tenderloins.
Keywords
- Pork
- Weeknight
- Main Courses
Ingredients
- 24 ounces pork tenderloins (2 loins), trimmed
- 3 tablespoons jerk seasoning
- 2 tablespoons vegetable oil
- 2 cups 1/2-inch pineapple pieces
- 1/2 cup finely chopped red onion
- 1/4 cup orange juice
- Pinch cayenne pepper
- 2 ounces baby arugula (2 cups)
- Salt and pepper
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