Jerk seasoning:
1 tablespoon minced onion
1 1/2 teaspoons onion powder
2 teaspoon crushed thyme
1/2 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 teaspoon black pepper
1/2 teaspoon cayenne pepper

1 (1 pound) pork tenderloin
2 (15 ounce) cans black beans, rinsed and drained
1 small red onion, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon olive oil
1/4 cup chopped cilantro
2 tablespoons lime juice
8 (6 inch) reduced fat flour tortillas

Combine all Jerk seasoning ingredients and set aside.

Place whole tenderloin in shallow roasting pan and rub with jerk seasoning. Roast at 450 degrees for 20 minutes or until a meat thermometer reads 155 degrees. Remove from oven and let stand for 10 minutes or until 160 degrees on a meat thermometer. Combine black beans, onion, chili powder and cumin in a small bowl and mix well. Heat olive oil in large nonstick skillet over medium heat until hot. Stir-fry bean mixture for 3-4 minutes or until heated through. Add cilantro, lime juice and salt and pepper to taste and mix well. Slice pork tenderloin and serve with beans and warmed tortillas.

Makes 4 Servings
Serving Size: 4 ounces pork, 6 ounces beans and 2 tortillas