Blackened Pork Tenderloin with Grilled Pineapple
Chef Mandy Tanner
6
5 minutes
26 minutes
967
American
Grilled & BBQ
Kurobuta Pork Tenderloin is a great protein for weeknight meals. It is versatile, flavorful, and quick-cooking. Using store-bought Blackened or Cajun Seasoning as the spice, this meal pairs with fresh pineapple that can be pan seared or grilled, and saffron or yellow rice and black beans make meal preparation easy. Pantry and fresh ingredients come together for a beautiful and delicious meal in under thirty minutes.
Ingredients
1 package (2 pieces) Kurobuta Pork Tenderloins, trimmed
2 tablespoons Blackened or Cajun seasoning
2 tablespoons avocado oil, or other high-heat oil for cooking
1 whole fresh pineapple, trimmed and cut into ½-inch-thick-rounds
6 cups cooked yellow or saffron rice
2 cans seasoned black beans, warmed
fresh cilantro, for serving, optional
Directions
Season the pork tenderloins on all sides with Blackened seasoning.
Heat a large skillet over medium heat. Add the oil and tenderloins and cook, turning every 2 to 3 minutes to cook evenly until browned on all sides and the internal temperature reaches 140-145°F or desired doneness. The pork will continue to cook as it rests. Alternatively, preheat a grill to medium-high heat and grill the tenderloins, turning every 2 to 3 minutes to cook evenly until browned on all sides and the internal temperature reaches 140-145°F or desired doneness.
Remove the pork from the pan or grill and let rest for 5 to 10 minutes. Meanwhile, cook the pineapple. In the skillet or on the grill, cook the pineapple for 2 minutes per side until golden brown, or nice grill marks have developed. Remove the pineapple.
For serving; Slice the tenderloin into ¼-inch-thick-rounds, and serve with cooked yellow rice and black beans. Garnish with additional seasoning, if desired and fresh cilantro leaves. Enjoy!