Jamaican Jerk Pork With Black Beans Recipe
Ingredients
| Pork tenderloin | 1 | |
| Dried thyme | 2 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Sweet red pepper | 1 Cup (16 tbs), chopped | |
| Carrot | 1 Cup (16 tbs), thinly sliced | |
| Garlic | 2 Clove (5gm), minced | |
| 1/2 cup canned no-salt-added chicken broth, undiluted | ||
| Pepper sauce | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Black beans | 1 Can (10oz), drained | |
| Lime juice | 1 Tablespoon | |
| 1/4 cup finely chopped green onions | ||
| Cooked | 3 Cup (16 tbs) | |
| Turmeric | 1/4 Teaspoon | |
Directions
Trim fat from tenderloin; cut tenderloin into 1/2-inch-thick slices.
Combine thyme, allspice, and ground red pepper.
Sprinkle half of spice mixture over pork slices.
Coat a 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.
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.
Combine rice and turmeric; toss well.
Combine thyme, allspice, and ground red pepper.
Sprinkle half of spice mixture over pork slices.
Coat a 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.
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.
Combine rice and turmeric; toss well.
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