INGREDIENTS
- 2 large pork tenderloin
- 4 ears fresh corn peeled and grilled
- 1 English cucumber peeled and seeded
- 1 cup red pearl onions
- 1 handful fresh mint
- 1 cup olive oil
- 1 lemon juice and zest
- splash red wine vinegar
- salt and pepper
For the jerk:
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 1 tbsp ground allspice
- 1/4 tbsp ground cinnamon
- 1 tbsp black pepper
- 1 tbsp paprika
- 1/2 tbsp Scotch Bonnet paste
- 1/2 tbsp garlic paste
- 1/4 tbsp ground nutmeg
- 1 tbsp coconut oil
METHOD
Preheat oven to 400 degrees
Mix all jerk seasoning in a bowl and let rest. Remove the silver skin from the pork tenderloin and add to jerk seasoning, gently massage the flavours into the pork.
In a medium heat cast iron pan sear the pork with a splash of olive oil. Turn when colour forms and place in oven. Bake at 400 until internal temperature get to 135 or medium by feel around 8 minutes. Remove and let rest for 5 min.
For salad:
Peel and half pearl onions. Place on hot pan with a touch of olive oil. Remove when colour forms and add a splash of red wine vinegar. This will make the red pearls pop with colour and flavour.
Remove corn from cobs and toss with diced skinless seedless cucumber. Add chopped mint, olive oil, lemon zest, juice and popping pearl onions. Season with salt and pepper
Place salad in middle of plate. Carve tenderloins into 6 medallions and place 3 on each plate.
Garnish with mint and serve.
