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  • Jerk Pork With Rice And Beans

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    Jerk Pork With Rice And Beans
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Long-grain rice
    • 1 can (15-ounce) pinto beans, liquid removed and rinsed
    • 2 c. Fresh pineapple, diced
    • 1/4 c. Green onion, sliced
    • 1 Tbsp. Fresh lime juice
    • 1 Tbsp. Apricot preserves
    • 1 x Pork tenderloin, (3/4 to 1 lb.)
    • 1/4 tsp Salt
    • 2 tsp Vegetable oil, divided
    • 1/2 c. Onion, finely minced
    • 1/4 c. Apricot preserves
    • 2 Tbsp. Jerk sauce
    • 1/2 c. Chicken broth, defatted*
    • 1 x Ripe papaya, sliced

    Directions

    1. 1. Make Rice and Beans: Cook rice according to package directions. Stir in liquid removed beans and heat.
    2. 2. Make Pineapple Relish: Combine all ingredients in bowl.
    3. 3. Cut pork into 8 equal pcs. Between 2 sheets of wax paper, press pcs 1/2 inch thick. Sprinkle with salt. Heat 1 tsp. oil in large nonstick skillet over medium-high heat. Add in pork and cook, 6 min per side till heated through. Transfer to plate.
    4. 4. Add in remaining 1 tsp. oil to skillet. Add in onion and cook till softened, 5 min. Stir in preserves, jerk sauce and broth; boil 1 minute. Spoon over pork and papaya.
    5. *To defat broth: Freeze the broth for 30 min till fat solidifies on th surface. Remove fat from surface with a slotted spoon.
    6. 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.

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