Cal Smart Caribbean-Inspired Pork Tenderloin
with Pineapple Slaw
This vibrant and refreshing dinner strikes the perfect balance of flavours: tender spiced pork over nutty toasted bulgur, paired with a creamy, pineapple-sweetened slaw for a delightful tropical twist.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
6 g
Caribbean Spice Blend
(May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Jerk Sauce
(May contain Sulphites, Milk, Soy)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
170 g
Coleslaw Cabbage Mix
7 g
Cilantro
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
½ unit(s)
Red Onion
1 unit(s)
Diced Pineapple Cup
½ cup
Bulgur Wheat
(Contains Wheat May contain Gluten, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- To a small bowl, add jerk sauce and brown sugar. Stir to combine.
- 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 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.
- 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 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.
- 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 measured jerk-brown sugar mixture, add mayo and pineapple. Stir to combine.
- Add coleslaw mix, then toss to combine. Season with salt and pepper, to taste.
- 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.