Jerk Rubbed Pork Tenderloin with Pineapple Salsa, Sautéed Swiss - - Tulsa, OK - News, Weather, Video and Sports - |

Jerk Rubbed Pork Tenderloin with Pineapple Salsa, Sautéed Swiss Chard, and Chipotle Mashed Potatoes

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Pork Tenderloin 2 ea.

Jerk Seasoning as needed


Pineapple, small dice 8 oz

Red Onion, small dice ½ ea

Red Pepper, small dice ½ ea

Jalapeno, de-seeded, small dice 1-2 ea

Cilantro, chopped 1 bunch

Honey 1 tbsp.

Salt to taste

Pepper to taste


Swiss Chard, blanched, rough chop 2 bunches

Bacon, thin strips 3 pieces

Oil as needed

Salt to taste

Pepper to taste


Russet Potato, peeled, large dice 4 ea.

Salt as needed

Milk approx. 1 cup +/-

Butter 1 stick (approx. ¼ lb.)

Chipotle peppers in adobo, pureed 2 ea.

Salt to taste

Pepper to taste


Place potatoes in cold water with 2 tbsp. of salt. Bring to a boil and allow them to simmer (approx. 35 minutes) until fork tender.

While the potatoes are cooking, preheat oven to 400 degrees.

Mix all ingredients for salsa together and adjust seasoning with salt and pepper. Cover with plastic wrap reserve for use in refrigerator. (Can be made 24 hours in advance).

Bring 2 quarts of water with a pinch of salt to a boil in a pot. While water is boiling place ice cubes in a large bowl and cover with 1 quart of water. Place raw Swiss chard in boiling water and allow to cook slightly (approx 2-3 minutes). Remove from boiling water and place in ice water bowl. Cool chard completely and remove from ice water. Drain Chard thoroughly and reserve for cooking.

Season pork tenderloin with jerk seasoning.

Heat sauté pan on high, add 2 tbsp. of oil once pan is hot. Place tenderloin in pan and sear on all sides (approx. 4-8 minutes)

Place tenderloin in oven and finish cooking until pork reaches an internal cooking temperature of 135 degrees. Pull out of oven and allow to rest for 5- 10 minutes.

Once potatoes are done drain off water and place potatoes back into the pot you cooked them in on to medium heat. Allow potatoes to dry slightly, making sure they are not sticking and burning on the bottom. Place butter in with the potatoes and begin to mash. Heat milk and chipotle together in a small sauce pan and add to potatoes once hot. Continue to mash potatoes until they are to the desired consistency. Adjust seasoning with salt and pepper. Keep warm for serving.

In a sauté pan bring bacon pieces, and oil up to medium heat and add Swiss chard. Cook until hot and adjust seasoning with salt and pepper.

Slice pork tenderloin on the bias (diagonal) into medallions.

Place potatoes in center of the plate, with the Swiss chard on top. Place sliced pork tenderloin on top of Swiss chard, and finally place pineapple salsa on top of pork, and enjoy!

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