We’ve packed the signature flavours of the Caribbean into this pork dish with mild jerk seasoning and a sweetly tangy caramelised pineapple salsa, but we think the homemade kumara fries on the side might just be the best bit!
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
pork loin steaks
mild Caribbean jerk seasoning
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top shelf of the oven until tender, 25-30 minutes.
TIP: Cut the kumara to the correct size so it cooks in the allocated time!
While the fries are baking, drain the pineapple slices. Finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the coriander. Slice the lime into wedges. In a medium bowl, combine the mild Caribbean jerk seasoning, a little drizzle of olive oil and a pinch of pepper. Add the pork loin steaks and toss to coat. Set aside.
Heat a medium frying pan over a medium-high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Transfer to a plate, allow to cool slightly, then roughly chop.
Wipe out the pan and return to a medium heat with a drizzle of olive oil. When the oil is hot, add the pork and cook until cooked through, 4-5 minutes each side (depending on thickness). Transfer to a plate and cover to rest for 5 minutes.
TIP: The spice blend may char slightly, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.
While the pork is resting, add the pineapple, tomato, baby spinach and coriander to a medium bowl with a squeeze of lime juice. Season with salt and pepper and drizzle with olive oil. Toss to combine.
Thinly slice the pork. Divide the jerk pork between plates and spoon over any resting juices. Top with the caramelised pineapple salsa and serve with the baked kumara fries and garlic aioli.