Jamaican Jerk Pork with Black Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) pork tenderloin |
2 teaspoons dried thyme |
1/2 teaspoon ground allspice |
1/4 teaspoon ground red pepper |
vegetable cooking spray |
1 cup chopped onion |
1 cup chopped sweet red pepper |
1 cup thinly sliced carrot |
2 cloves garlic, minced |
1/2 cup canned no-salt-added chicken broth, undiluted |
1/3 cup spicy pepper sauce (like pickapeppa) |
1/4 teaspoon salt |
1 (15-ounce) can no-salt-added black beans, drained |
1 tablespoon fresh lime juice |
1/4 cup finely chopped green onions |
3 cups cooked long-grain rice (cooked without salt or fat) |
1/4 teaspoon ground turmeric |
Directions:
1. Trim fat from tenderloin; cut tenderloin into 1/2-inch-thick slices.
2. Combine thyme, allspice, and ground red pepper. Sprinkle half of spice mixture over pork slices. Coata large nonstick skillet with cooking spray; place over medium heat until hot. Add pork; cook 3 minutes on each side or until browned. Remove from skillet, and keep warm.
3. Increase heat to medium-high; add 1 cup onion and next 3 ingredients, and saute until crisp-tender. Add remaining spice mixture, broth, and next 3 ingredients. Arrange pork over bean mixture. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until pork is tender. Stir in lime juice; sprinkle with green onions.
4. Combine rice and turmeric; toss well. Serve pork mixture over rice.
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