Jerk pork with rice and beans

1 Servings

Ingredients

Quantity Ingredient
1 cup Long-grain rice
1 can (15-oz) pinto beans; drained and rinsed
2 cups Fresh pineapple; diced
¼ cup Green onion; sliced
1 tablespoon Fresh lime juice
1 tablespoon Apricot preserves
REST: :
1 Pork tenderloin; (3/4 to 1 lb.)
¼ teaspoon Salt
2 teaspoons Vegetable oil; divided
½ cup Onion; finely chopped
¼ cup Apricot preserves
2 tablespoons Jerk sauce
½ cup Chicken broth; defatted*
1 Ripe papaya; sliced

Directions

RICE AND BEANS

FRESH PINEAPPLE RELISH

1. Make Rice and Beans: Cook rice according to package directions. Stir in drained beans and heat.

2. Make Pineapple Relish: Combine all ingredients in bowl.

3. Cut pork into 8 equal pieces. Between 2 sheets of wax paper, press pieces ½ inch thick. Sprinkle with salt. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add pork and cook, 6 minutes per side until heated through. Transfer to plate.

4. Add remaining 1 teaspoon oil to skillet. Add onion and cook until softened, 5 minutes. Stir in preserves, jerk sauce and broth; boil 1 minute. Spoon over pork and papaya.

*To defat broth: Freeze the broth for 30 minutes until fat solidifies on th surface. Remove fat from surface with a slotted spoon.

Per serving: 1038 Calories; 12g Fat (10% calories from fat); 9g Protein; 232g Carbohydrate; 1mg Cholesterol; 1676mg Sodium NOTES : If you thought swearing off ribs meant no more juicy, flavorful pork, think again! Lean tenderloin has only about five grams of fat per serving.

Recipe by: LHJ

Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Feb 4, 1998

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