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Jerk Pork with Pineapple Avocado Salsa/Salad

Jerk Pork with Pineapple Avocado Salsa/Salad
Jerk Pork with Pineapple Avocado Salsa/Salad

INGREDIENTS:

Schott Ranch Pork Tenderloin or Leg
Pixie Chick’s Jamaican Jerk Seasoning Blend (in store)
Olive oil

DIRECTIONS:

Coat the pork with oil and a generous rub of the Jamaican jerk seasoning blend.
Cook the meat according to the cut using whatever method desired. This can be done on the bbq, in the oven or even the slow cooker.

~I’ve used this recipe countless times with both pork tenderloin and leg roast and the results are amazing both ways! Pork tenderloin cooks up way faster making it a quick weeknight meal! If you have time and a charcoal grill, the pork leg done with this same rub is fantastic as well!

Pineapple Avocado Salsa/Salad:

INGREDIENTS:

1 c fresh, frozen or canned pineapple, cut into bite-sized pieces

1 c diced cucumber

1 avocado, diced

Juice and zest from 1 lime

1/4 c fresh, diced cilantro

S&P

DIRECTIONS:

Mix all the ingredients up and let sit while the pork cooks.

Serve the Pork and Salad with rice and your favourite vegetable side.
This makes a delicious bunwich as well. Serve it on a Hawaiian roll with the salsa, some shredded cabbage or lettuce and a smear of mayo for a leftovers re-vamp!

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