Jerk Pork Tenderloin with Arugula and Pineapple Salad
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
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Cooking tools:
- Oven
- Cooling rack
- Baking sheet
- Paper towel
- Skillet
- Stove
- Cutting board
- Aluminum foil
- Serving platter
- Measuring spoon
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
- pepper
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