Pork tenderloin with rice and mango

Name: pork tenderloin with rice and mango
Cook time: 17 min
Total time: 17 min
Yield: 4
Ingredients: 162,5 g yellow rice; 3 el peanut oil; 3 el Jamaican jerk spice mix; 500 g free range pork tenderloin; 15 g fresh coriander; 175 g mango salad; 1 tomato; 1 paprikamix 3 pieces; 400 g black beans rinsed and drained

Yellow rice with pork, black beans and mango.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Boil the rice in 8 minutes until done and drain. Return to the pan, put the lid on and leave it to use.
Meanwhile, mix the oil with the jamaican jerk and any salt and brush the pork tenderloin around with the mixture.
Heat the grill pan without oil or butter and grill the meat in 10 min. Until golden brown and done.
Meanwhile, make the salsa. Slice the coriander. Cut the mango into smaller cubes. Cut the tomato into small cubes.
Mix the tomato cubes and mango with half the coriander. Season with pepper and salt.
In the meantime cut the stalk of the pointed bell peppers, remove the seeds and cut into rings.
Heat the oil in a frying pan and fry the pepper with the jamaican jerk and salt for 3 minutes on a high heat.
Rinse the beans and drain well. Remove the pan from the heat and mix the pepper with the beans and the rest of the coriander through the rice.
Cut the pork tenderloin into slices and serve with the tomato-mango salsa in the rice.