Jerk Pork

Jerk Pork

with Coconut Tomato Rice and Beans

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Pork coated in a tasty Jamaican-style jerk sauce is on the menu tonight! The sauce adds a bit of a kick to the dish, and the coconut milk adds a creaminess to the rice and beans... Yum!

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

¼ cup

Jerk Sauce

113 g

Onion, chopped

10 g


1 unit

Red Bell Pepper

2 unit

Campari Tomatoes

170 g

Basmati Rice

1 can

Coconut Milk

7 g


1 box

Black Beans

1 tsp

Chili Flakes

Not included in your delivery

2 tsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories812 kcal
Fat26 g
Saturated Fat13 g
Carbohydrate85 g
Sugar18 g
Dietary Fiber11 g
Protein50 g
Cholesterol111 mg
Sodium243 mg
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Bring the coconut milk and 2/3 cups salted water (double for 4 people) in a medium pot to a boil. Mince or grate the garlic. Core, then thinly slice the red pepper. Chop tomatoes into 1/2-inch cubes. Drain and rinse the beans. Pick 1 tbsp thyme leaves (double for 4 people) from half the thyme sprigs.


Marinate the pork: In a medium bowl, combine the jerk sauce and sugar. Add pork and mix to coat all over. Set aside to marinate.


Cook the rice: Add rice and remaining thyme sprigs (no need to chop or strip the stems!) to the boiling coconut-water mixture. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.


Cook the pork: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. (TIP: If your pan isn’t big enough simply fry them in batches as you don’t want your pan overcrowded.) Cook the pork until browned and cooked through, 3-4 min per side. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.)


Cook the veggies: Meanwhile, add another drizzle of oil in the same pan, then the onions. Cook until softened, 3-4 min. Add the garlic, red pepper, tomatoes, thyme leaves and as much chili flakes as you dare. Cook until the peppers are tender-crisp, 2-3 min. Season with salt and pepper.


Finish and serve: Remove the thyme stems from the rice (they are not fun to eat!) Stir the beans into the rice. Serve the rice and beans in bowls and top with the pork and veggies. Drizzle over any juices left in the pan. Enjoy!