Jerk Pork with Black Beans and Plantains
Serves 4
Prep time: 15 minutes
Cooking time: 30 minutes

Dry rub:
1 tablespoon allspice
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon habañero chili powder or ground red pepper

2 pork tenderloins (2 lbs.)
1 tablespoon olive oil
1 bottle Big Acres Rich & Mild Barbeque Sauce
Fresh rosemary and lime for garnish

2/3 cup onion, finely chopped
2 cans reduced sodium black beans
2 plantains

Combine allspice, nutmeg, cinnamon, sugar, salt, and habañero powder in a cup. Brush tenderloins in oil; coat evenly with dry rub. Heat grill (or heat oven) to 375 degrees. Place tenderloins on grill (or in oven) and cook 15 to 20 minutes, turning once. Brush
each tenderloin with 3/4 cup Big Acres Rich & Mild Barbeque Sauce and cook 5 to 10 minutes more, until a thermometer inserted in thickest part of meat registers 155 degrees.

Meanwhile, heat 1 teaspoon oil in a saucepan. Add 1/2 cup finely chopped onion and cook, stirring, until onion is soft. Add black beans and 1/2 cup of Big Acres Rich & Mild Barbeque Sauce and stir until heated through. Turn heat to low.

Peel and slice plantain into 1/4-inch slices. Sprinkle lightly with sugar and place in a sauté pan sprayed with cooking oil. Heat and turn until plantain slices are lightly browned. Drain on paper towel if necessary.

Transfer tenderloins to cutting board and slice into 1-inch pieces. Spoon hot black beans onto a platter and place tenderloins on top. Drizzle more barbeque sauce over pork and arrange sliced plantains around platter. Garnish with fresh rosemary and lime. Serve
with a green salad and enjoy!

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