“My schedule’s pretty hectic, but Bold Eats is so easy to prepare, it’s a real treat any night of the week.”

Fawn C.,
Medical assistant,
Renton, WA

Now featured Yokes Spokane
Marinated pork sirloin, roasted corn, onions and peppers in a spicy Jerk sauce.

Enjoy a lively creation of marinated pork sirloin with roasted corn, onions and peppers in a bold new Jerk sauce. Authentic notes of allspice, chile, garlic and cinnamon rubbed over pork, for a taste that’s as bold as the island cuisine that inspired it. Can you dig it? Yah, mon!

Serving suggestion:
Jerk Pork and Black Beans is a wonderful meal all by itself, but its hot, spicy flavor blends perfectly with fresh steamed rice.

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Simple steps to a fast, fresh dinner!

Just 15 minutes from package to table. Simply sear the meat, simmer the other ingredients and serve!

Prepare right on the stovetop
  • Thaw meat, vegetable and sauce packets overnight in refrigerator or in microwave (defrost setting), until food can be separated.
  • Heat 1 tablespoon of oil or non-stick cooking spray in a skillet over medium heat.
  • Sear the meat for 3 to 5 minutes or until golden brown on all sides, stirring occasionally.
  • Add contents of vegetable packet, stir to heat.
  • Add 1 cup water and contents of sauce packet.
  • Stir to combine.
  • Simmer for 8 to 10 minutes over medium-low heat until meat is thoroughly cooked, vegetables are hot and sauce has thickened.
  • Serve immediately.
Always cook all Bold Eats products before serving
To appreciate this authentic creation, we have to head to Jamaica, where Jerk seasonings and flavors originated as a unique part of that Caribbean island’s renowned local cuisine. Nowadays, the Jerk flavor profile has become more familiar to American diners, who are venturing ever further afield in a search of new, different—and flavorful—food choices.

We wanted to offer American consumers an authentic dish, so if you haven’t tasted the Bold Eats’ take on Jerk seasoning, you’re in for a treat—the next best thing to a vacation in Jamaica itself.

A melting pot of flavors

Jamaican cuisine evolved from many influences, including the early Spanish explorers who first settled the island, British colonists, African slaves brought to the Caribbean and even Chinese and East Indian influences as a result of the indentured laborers who were brought there, as well.

Jerk-style cooking involves dry rubbing meats—traditionally pork and goat, but also chicken, fish, beef, sausage and even tofu—with a fiery spice mixture. Jerk flavor relies on two principal flavors: allspice, a Jamaican pimento, and Scotch bonnet peppers, which are among the hottest around, as measured on the Scoville scale (used to gauge “heat").

The other ingredients include cloves, cinnamon, scallions, nutmeg, thyme and garlic. These are blended together to form a marinade that is also rubbed onto the choice cuts of pork we specify in this Bold Eats creation.

The vegetables include peppers, onions, corn and of course, black beans, or turtle beans as they’re sometimes called. Jamaicans eat a lot of beans, but if you spend time on the island, you’ll probably hear them referred to as “peas.”

Either way, our Jerk Pork and Black Beans is likely to be one of the boldest, most flavor-forward meals you’re likely to make. Can you dig it, mon? Sure you can!

—Curtis Smith, Certified Executive Chef and Culinary Consultant for Bold Eats