Lunch: Grilled Pork Tenderloin with Rice and Pineapple Salsa

Ingredients

2 pork tenderloins
2 tbsp. jerk seasoning

Instructions

Lightly oil, then heat a ridged grill pan or outdoor barbecue grill.
Pork: Rub with jerk seasoning. Grill, browning all sides, 25 to 30 minutes until a meat thermometer inserted in center registers 160 °F. Reserve and wrap one tenderloin. Refrigerate up to 3 days. Let other rest 8 to 10 minutes before cutting in 1/3-in.-thick slices.
Meanwhile prepare rice: Cook as box directs but omit oil or butter. Reserve and refrigerate 3 cups up to 3 days. Stir black beans, cilantro and pepper into remaining rice.
Mix Salsa ingredients plus 1/3 cup reserved pineapple juice. Serve with sliced pork and avocado; accompany with rice and beans.

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