Jerk Pork with Rice and Beans

Jerk Pork with Rice and Beans Ingredients

RICE AND BEANS	1 Pork tenderloin; (3/4 to 1
1 c Long-grain rice	1/4 ts Salt
1 cn (15-oz) pinto beans; drained	2 ts Vegetable oil; divided
FRESH PINEAPPLE RELISH	1/2 c Onion; finely chopped
2 c Fresh pineapple; diced	1/4 c Apricot preserves
1/4 c Green onion; sliced	2 tb Jerk sauce
1 tb Fresh lime juice	1/2 c Chicken broth; defatted*
1 tb Apricot preserves	1 Ripe papaya; sliced
REST: :

Instructions for Jerk Pork with Rice and Beans

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 Posted to MC-Recipe Digest by Lisa Minor on Feb 4, 1998

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apricot	Beans	Chicken Broth	Lime Juice
Onion	Pineapple	Pork	Rice
Salt	Vegetable oil

Lhj Pork Fruits Chicken Chicken Broth Apple Bean Onion Rice Green Onion Lime

for flavor and categorization

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