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| Jerk Pork With Rice And Beans Recipe |
Category: Fruits
Rating:
N/A
Servings: 1
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Ingredients
----RICE AND BEANS----
1 cup long-grain rice
1 can (15-oz) pinto beans; drained and rinsed
----FRESH PINEAPPLE RELISH----
2 cup fresh pineapple; diced
1/4 cup green onion; sliced
1 tablespoon fresh lime juice
1 tablespoon apricot preserves
1 rest: :
1 pork tenderloin; (3/4 to 1 lb.)
1/4 teaspoon salt
2 teaspoon vegetable oil; divided
1/2 cup onion; finely chopped
1/4 cup apricot preserves
2 tablespoon jerk sauce
1/2 cup chicken broth; defatted*
1 ripe papaya; sliced
Cooking Directions:
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 1/2 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
fruits,lhj,pork
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