jamaican

Jerk Pork with Roasted Sweet Potato and Pineapple Salsa

This roasted dish pairs pork tenderloin with sweet potato, peeled and cubed, pineapple, diced and Jamaican jerk seasoning. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

73 g Carbohydrates

19 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

190g pork tenderloin 226 kcal
250g sweet potato, peeled and cubed 215 kcal
120g pineapple, diced 60 kcal
15g scallion, thinly sliced 5 kcal
15g lime juice 5 kcal
10g olive oil 88 kcal
8g Jamaican jerk seasoning (dry blend) 24 kcal
2g salt 0 kcal

Cooking instructions

Heat oven to 425 F. Line a sheet pan.
pork tenderloinolive oilJamaican jerk seasoning (dry blend)salt
Pat pork dry. Rub with jerk seasoning, salt, and 1 tsp olive oil. Let sit 10 minutes while you prep.
sweet potatoolive oilsalt
Toss sweet potato with remaining olive oil and a pinch of salt. Spread on the pan and roast 15 minutes.
pork tenderloinsweet potatolime juice
Push potatoes to one side. Add pork to the other side and roast 12-15 minutes, until cooked through (145 F) and resting juices run clear.
pineapplescallionlime juicesalt
While it cooks, mix pineapple, lime juice, and scallion in a bowl. Taste and add a pinch of salt.
pork tenderloinsweet potatopineapple
Rest pork 5 minutes, slice, and serve over roasted sweet potato with pineapple salsa on top.