Carb Smart Island Jerk Pork Salad
with Black Beans and Mango Vinaigrette
Warmly-spiced jerk pork finds a cooling and sweet partner in mango chutney. Pulling double duty, this chutney serves as a glaze for the pork and also as the main flavour in the bright dressing for the black bean salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
113 g
Baby Spinach
80 g
Tomato
1 unit
Green Onion
185 mL
Black Beans
4 tbsp
Mango Chutney
2 tbsp
Jerk Sauce
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Combine jerk sauce and 2 tbsp (4 tbsp) mango chutney in a small bowl. Set aside half of this mixture in another small bowl.Pat pork dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to a parchment lined baking sheet. Spoon half of the jerk-mango sauce over pork.Roast in the middle of the oven until cooked through, 8-10 min.**
Meanwhile, using a strainer, drain and rinse half the black beans (use all for 4 ppl).Cut tomatoes into 1/4-inch pieces.Thinly slice green onions, keeping white and green parts separate.
Add vinegar, 1 tbsp (2 tbsp) mango chutney and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. Add black beans, tomatoes, and green onion whites. Stir to coat.
Add spinach to bowl with black beans. Toss to coat.Thinly slice pork.Divide salad and pork between plates.Spoon reserved jerk-mango sauce over pork.Sprinkle remaining green onions over top.
