Grilled Jerk Pork Tenderloin with Chilled Black Bean Salad

Ingredient List in Order of Use

• 2 lbs Pork Tenderloin
• 4 Tbsp Jamaican Jerk Seasoning
• 1 Tbsp Brown Sugar
• 2 Tbsp Salt
• ½ Tbsp Black Pepper
• 1 cup, divided Nakano Mango Flavored Rice Vinegar
• ½ cup, divided Agave Nectar, dark
• Black Bean Salad
• 1 Tbsp Nakano Mango Flavored Rice Vinegar
• 1 cup Black Beans, canned, drained, rinsed
• 1 Tbsp Lime juice
• 1 cup Roasted red peppers paacked in water, ¼” dice
• 1 cup Scallions, thinly sliced on bias
• 1 cup Mangos, ½” dice
• Salt (to taste)
• Black Pepper (to taste)
• ¼ cup Fresh cilantro, chopped (optional)

Instructions

1. Preheat grill over medium heat. In a mixing bowl, mix combine pork tenderloin, jerk seasoning, brown sugar, salt, pepper, 3/4 cup of Nakano Mango Flavored Rice Vinegar*, and ¼ cup of agave nectar. Marinate for 1 hour.
2. In a small bowl, combine remaining ¼ cup mango vinegar and agave nectar and reserve.
3. In a medium bowl, mix 1 tablespoon Nakano Mango Flavored Rice Vinegar*, black beans, lime juice, roasted red peppers, scallions, mangos, salt and pepper and mix well.
4. Sear pork on high on all sides and turn to low or move to a low temp spot on the grill with the cover on. If using stovetop grill, bake at 350ºF in oven after searing.
5. Baste with vinegar and agave mixture periodically. Cook until the internal temperature reaches 145ºF. Let rest for 5-10 minutes. Serve with black bean salad and fresh cilantro.