Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Long-grain rice |
1 can | (15-oz) pinto beans; drained and rinsed |
2 cups | Fresh pineapple; diced |
¼ cup | Green onion; sliced |
1 tablespoon | Fresh lime juice |
1 tablespoon | Apricot preserves |
\N \N | REST: : |
1 \N | Pork tenderloin; (3/4 to 1 lb.) |
¼ teaspoon | Salt |
2 teaspoons | Vegetable oil; divided |
½ cup | Onion; finely chopped |
¼ cup | Apricot preserves |
2 tablespoons | Jerk sauce |
½ cup | Chicken broth; defatted* |
1 \N | Ripe papaya; sliced |
RICE AND BEANS
FRESH PINEAPPLE RELISH
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 ½ 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 <lisa@...> on Feb 4, 1998