Caribbean Twist: Rum-Glazed Pineapple Pork with Black Bean and Corn Salad

This recipe brings the sunshine to your plate with rum-glazed pineapple pork and a refreshing black bean and corn salad. The sweet and savory glaze packed with rum goodness pairs perfectly with the juicy pork and bursts with Caribbean flavor. The vibrant black bean salad adds a touch of freshness and complements the richness of the dish.

Ingredients:

For the Pork:

1 pork tenderloin (about 1 pound)

1/4 cup packed light brown sugar

1/4 cup soy sauce

2 tablespoons lime juice

2 tablespoons dark rum

1 tablespoon Dijon mustard

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 pineapple, cut into rings (reserve some juice for basting)

For the Black Bean and Corn Salad:

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can corn, drained

1 red bell pepper, chopped

1/2 red onion, thinly sliced

1/4 cup chopped fresh cilantro

2 tablespoons olive oil

1 tablespoon lime juice

1/2 teaspoon cumin

Salt and pepper to taste

Instructions:

In a bowl, whisk together brown sugar, soy sauce, lime juice, rum, Dijon mustard, ginger, garlic powder, and black pepper. Add the pork tenderloin and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

In a large bowl, combine black beans, corn, chopped red bell pepper, red onion, and cilantro.

Whisk together olive oil, lime juice, and cumin in a small bowl. Season with salt and pepper to taste.

Pour the vinaigrette over the black bean mixture and toss to coat. Set aside.

Cook the Pork: Preheat your grill or oven to 400°F (200°C). If grilling, thread the pork tenderloin onto skewers.

For grilling, cook the pork for 10-12 minutes per side, basting occasionally with the reserved marinade and pineapple juice. Brush the pork with the glaze during the last few minutes of cooking for a caramelized finish. For baking, place the pork on a baking sheet lined with parchment paper and bake for 20-25 minutes per side, basting with the glaze every 10 minutes.

Slice the cooked pork tenderloin and arrange on a platter. Serve with the black bean and corn salad and enjoy a taste of the Caribbean!

Tips:

Use boneless, skinless pork chops or chicken breasts for a quicker cook time. Adjust the cooking time depending on the thickness of the meat.

Substitute white or brown rum for the dark rum in the recipe.

Add a pinch of cayenne pepper to the glaze for a touch of heat.

This recipe is sure to impress your guests with its unique flavor combination. With its vibrant colors and delicious taste, this dish is a perfect addition to your summer menu!