This post and recipe for Jamaican Jerk Pork Meal Prep Bowls is written by my and sponsored by Smithfield Fresh Pork.

Whip up this Jamaican Jerk Pork recipe and have lunches prepped for a week. Loaded with flavor and easy to make, this is a brown bag lunch to look forward to.

When it comes to lunchtime, I usually rely heavily on leftovers. But, when I know we have a lot going on during the week and we won’t be cooking much at home for dinner, I do a little planning to make sure the hubs and I at least get one home cooked meal during the day.

This Jamaican Jerk Pork recipe is one of those easy-to-make meals that I can cook on the weekend and put into lunch boxes for a grab-and-go lunch we both love.

I feel like we cook chicken a lot, so it’s time to shake things up. I’ve always made this recipe with chicken in the past, but the Jamaican Jerk dressing is absolutely divine on the Smithfield Fresh Pork Loin Filet, which requires very little effort to cook thanks to the pre-marinated flavors, such as Roasted Garlic & Herb, Sweet Teriyaki, or Applewood Smoked Bacon.

Smithfield Fresh Pork is made with 100% fresh pork and no artificial ingredients, making it so versatile. The possibilities are endless. All it takes is a little change to add a lot of flavor on any night of the week – on the grill, stovetop, in the slow cooker, or oven.

Although I used the Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet in this recipe, you could also use another Smithfield Fresh Pork cut like tenderloins or ground pork. Smithfield Fresh Pork is available at your Food Lion, and select grocery stores nationwide.

Jamaican Jerk Pork Meal Prep Bowls

First, stir together the Jamaican Jerk seasoning spices. Then mix the dressing. Whisk until smooth, and refrigerate until ready for use.

Cut the pork loin into 1-inch chunks. Add oil to the skillet and heat over medium-high heat. Carefully add the pork to the skillet in a single layer. Cook for 2-3 minutes on all sides, until the exterior is golden and the inside is cooked through.

Meanwhile, cook the rice according to package directions and mix in the drained black beans.

I like to use divided containers for meal prepping. It makes it easier to individually heat ingredients if you prefer, and keeps flavors clean. If like me, you’re making this ahead of time, fill one container with rice and beans, another with pork, one with the pineapple and bell peppers, and the dressing in another.

Sneak in a lime wedge and fresh sprig of cilantro for additional flavor.

When you’re ready to heat things up, just give the pork and rice and beans a quick spin in the microwave, then sprinkle with pineapple, drizzle with dressing and mix it all together!

Happy lunching!

Jamaican Jerk Pork Meal Prep Bowls

Yield: 4 servings

Whip up this Jamaican Jerk Pork recipe and have lunches prepped for a week. Loaded with flavor, and easy to make this is a brown bag lunch to look forward to.

Ingredients

Jamaican Jerk Seasoning:
2 tsp. onion powder
2 tsp. cayenne pepper
1 tsp. smoked paprika
2 teaspoons dried thyme
1 Tb. garlic powder
2 teaspoons dried parsley
1/2 teaspoon black pepper
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon ground cinnamon
3/4 cup mayo
1/4 cup olive oil
Dressing Ingredients:
3 tsp. seasoning
1/3 c. mayo
2 Tb. olive oil (or more to thin to desired consistency)
Meal Prep Bowl Ingredients:
Drizzle of olive oil
1 Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet
1 pineapple, cored and sliced into chunks
1 red bell pepper, thinly sliced
1 large package of ready-cook brown rice
14 oz. can of black beans, drained
Garnish: cilantro and lime wedges

Instructions

First stir together the Jamaican Jerk seasoning spices. Then mix the dressing. Whisk until smooth. Refrigerate until ready for use.
Cut the pork loin into 1 inch chunks. Add oil to the skillet and heat over medium-high heat. Carefully add the pork to the skillet in a single layer. Cook for 2-3 minutes on all sides, until the exterior is golden and the inside is cooked through.
Meanwhile, cook the rice according to package directions and mix in the drained black beans.
I like to use divided containers for meal-prepping. It makes it easier to individually heat ingredients if you prefer, and keeps flavors clean. If like me, you're making this ahead of time, fill one container with rice and beans, another with pork, one with the pineapple and peppers, and the dressing in another. Sneak in a lime wedge and fresh sprig of cilantro for additional flavor.
When you're ready to heat things up, just give the pork and rice and beans a quick spin in the microwave, then sprinkle with pineapple, drizzle with dressing and mix it all together!
Happy lunching!

Have we inspired you to shake it up? Enter the Smithfield Fresh Pork Shake It Up Challenge for the chance to win $5,000 and hundreds of other great prizes!!!

Need some more inspiration? This marinade we whipped up last year would be DIVINE on grilled pork tenderloin. Or, swap out pork for chicken in this salad with roasted chickpeas and tomatoes.