Jerk Pork Tenderloin with Arugula and Pineapple Salad

Name: Jerk Pork Tenderloin with Arugula and Pineapple Salad
Yield: Serves 4
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

Main Courses
Pork
Weeknight

Appears in Cook's Country April/May 2015

To build layers of flavor in this weeknight dish, we make the warm pineapple salad in the skillet after cooking the tenderloins.

SERVES 4

TIME 30 minutes

Jerk Pork Tenderloin with Arugula and Pineapple Salad

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