Ingredients

• 2 tsp jerk seasoning
• 1½ tsp runny honey
• 100ml/3½fl oz pineapple juice (from 227g tin pineapple rings)
• 300g/10½oz pork tenderloin
• 1 tsp olive oil
• 1 x 350g/12oz sweet potato
• peeled and cut into 3cm/1¼in pieces
• 2 tinned pineapple rings (about 100g/3½oz)
• drained and finely chopped
• 3 spring onions
• thinly sliced
• 2 tbsp roughly chopped fresh coriander leaf
• ½ lime
• juice only
• 1 tsp olive oil
• ½ red chilli
• deseeded and finely diced
• pinch salt

Directions

• Mix the jerk seasoning
• honey and pineapple juice in a shallow bowl large enough to hold the pork. Add the pork loin and place in the fridge
• covered
• for at least 30 minutes or overnight
• turning the pork over a couple of times.
• Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with kitchen foil.
• Remove the meat from the marinade
• reserving the liquid
• and pat it dry with kitchen paper. Heat the oil in a frying pan over a high heat. Brown the meat on one side
• turn over and brown on the other side.
• Place the meat in the baking tray
• pour over the marinade and roast for 20–25 minutes
• turning the pork over after 15 minutes. Cut into the thickest part of the steak to check that it is juicy but cooked through.
• Meanwhile
• bring a saucepan of lightly salted water to the boil and simmer the sweet potato for 15 minutes until tender. Drain
• mash and season with salt and pepper.
• To make the salsa
• mix the pineapple
• spring onion
• coriander
• a squeeze of lime juice
• olive oil
• chilli and salt together in a bowl and set aside for at least 10 minutes.
• Turn the meat over in its reduced marinade and leave to rest for 5 minutes. Cut the pork into 2cm/¾in-thick slices and serve with the mash and salsa.