Recipe - Jerk Pork With Rice And Beans

RICE AND BEANS
1 cup Longgrain rice
1 cn (15oz) pinto beans; drained
and rinsed

FRESH PINEAPPLE RELISH
2 cup Fresh pineapple; minced
One fourth cup Green onion; cut or sliced up
1 tablespoon Fresh lime juice
1 tablespoon Apricot preserves
REST: :
1 Pork tenderloin; (Three fourths to 1
lb.)
One fourth teaspoon Salt
2 teaspoon Vegetable oil; divided
One half cup Onion; finely chopped
One fourth cup Apricot preserves
2 tablespoon Jerk sauce
One half cup Chicken broth; defatted*
1 Ripe papaya; cut or sliced up

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 One half inch thick. Sprinkle with salt. Heat 1 teaspoon oil in large
nonstick skillet over mediumhigh 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 MCRecipe Digest by Lisa Minor lisa@cybermill.com on Feb 4,
1998