Jerk Pork-Stuffed Sweet Potatoes with Mango Kale Slaw

Ingredients

• Sweet potato

  Cooked, baked in skin, without salt

  4 medium or 456g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lime juice

  Raw

  1 lime yields or 44g

• Salt

  Table

  1 dash or 0.4g

• Kale

  Scotch, raw

  1 cup, chopped or 67g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  16 oz or 454g

• Jerk Seasoning

  Detroit Spice Company

  4 ½ tsp or 126g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.
2. Place the sweet potatoes on the baking sheet and bake for 10 minutes until warm.
3. For the slaw: whisk together olive oil, lime juice, and salt. Add kale to dressing and massage dressing into kale with your hands. Add mango, jalapeno, cilantro to bowl and toss to coat. Set aside.
4. To make jerk pork: Add jerk seasoning to shredded pork and mix to coat evenly.
5. Add olive oil to a large heavy skillet over medium-high heat. Once hot, add seasoned pork. Cook, undisturbed for 3 minutes, then flip and cook for another 3 minutes until golden brown. Remove from heat.
6. Cut a slit in each potato. Stuff with the pork and top with the slaw. Serve!