• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Jerk Pork with Rice and Beans

  • Recipe Submitted by on

Category: Fruit, Pork

 Ingredients List

  • -------------------------------RICE AND BEANS-------------------------------
  • 1 c Long-grain rice
  • 1 cn (15-oz) pinto beans; drained
  • -and rinsed


2 c Fresh pineapple; diced
1/4 c Green onion; sliced
1 tb Fresh lime juice
1 tb Apricot preserves
1 Pork tenderloin; (3/4 to 1
1/4 ts Salt
2 ts Vegetable oil; divided
1/2 c Onion; finely chopped
1/4 c Apricot preserves
2 tb Jerk sauce
1/2 c Chicken broth; defatted*
1 Ripe papaya; sliced

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

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