Sticky jerk pork with charred pineapple
SERVES 6 PREP + COOK TIME 30 MINUTES (+ OVERNIGHT REFRIGERATION) YOU WILL NEED TO START THIS RECIPE 1 DAY AHEAD
3 (1.2kg) pork tenderloins
400g pineapple, peeled, cut into 1cm rounds
1 (130g) Lebanese cucumber, chopped finely
2 (50g) eschalots, chopped finely
1 fresh long green chilli, thinly sliced
2 tablespoons lime juice micro coriander leaves, to serve
JERK MARINADE
1 teaspoon ground allspice
1 teaspoon sweet
