Side Pannel
Jerk Pork with Rice and Beans
Jerk Pork with Rice and Beans
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Pork
Ingredients List
- -------------------------------RICE AND BEANS-------------------------------
- 1 c Long-grain rice
- 1 cn (15-oz) pinto beans; drained
- -and rinsed
Directions
FRESH PINEAPPLE RELISH
2 c Fresh pineapple; diced
1/4 c Green onion; sliced
1 tb Fresh lime juice
1 tb Apricot preserves
REST: :
1 Pork tenderloin; (3/4 to 1
-lb.)
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
serving.
2 c Fresh pineapple; diced
1/4 c Green onion; sliced
1 tb Fresh lime juice
1 tb Apricot preserves
REST: :
1 Pork tenderloin; (3/4 to 1
-lb.)
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
serving.
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