Jerk-Spiced Pork Tenderloin with Black Beans and Caramelized Sweet Potatoes

Pork Tenderloin:

Two 1-pound pork tenderloins

2 cups distilled white vinegar 

9 Scotch bonnet chiles, seeded and halved 

9 cloves garlic 

1 1/2 cups chopped green onion 

3 tablespoons light brown sugar 

3 bay leaves, crumbled 

2 1/4 teaspoons dried thyme 

2 tablespoons plus 1 1/2 teaspoons ground allspice 

1 1/2 teaspoons cinnamon 

1 tablespoon freshly ground black pepper 

1 tablespoon plus 1 1/2 teaspoons salt 

6 tablespoons freshly squeezed lime juice 

3 tablespoons soy sauce 

2 tablespoons grapeseed or other vegetable oil 

Spiced Glaze:

1 cup firmly-packed light brown sugar

1 cup 100-percent pure cane syrup, such as Steen¿s 

1/2 cup dark molasses 

1/2 cup dark corn syrup 

1/8 teaspoon freshly grated nutmeg 

1/4 teaspoon ground cloves 

1/8 teaspoon ground allspice 

1/2 teaspoon ground cinnamon 

1 teaspoon dry mustard 

1/4 cup water 

Caramelized Sweet Potatoes:

1 tablespoon unsalted butter

2 large sweet potatoes (about 2 pounds), washed, ends removed, and cut into 1-inch dice 

Stewed Black Beans:

4 tablespoons olive oil

1 1/2 cups chopped onion 

1 cup chopped sweet peppers, such as cubanelle, banana, or Italian peppers 

1 jalapeno, stemmed, seeded and chopped 

1 tablespoon chopped garlic 

1 teaspoon dried Mexican oregano 

1 1/2 teaspoons salt, plus more to taste 

1 teaspoon freshly ground black pepper 

1 teaspoon ground cumin 

1 teaspoon ground coriander 

3 bay leaves 

1 pound dried black beans 

10 cups water, as needed 

2 smoked ham hocks 

3 tablespoons red wine vinegar 

1/3 cup dark rum 

2 teaspoons sugar 

Cooked rice, for serving 

Sweet onion, small dice, for garnish 

Cilantro leaves, for garnish 

Sour cream, for serving, optional