Source:

Carolyn

Serves/Makes:4

Ingredients

• Rice and beans:
• 1 cup (225 ml) long-grain rice
• 1 15 oz (420 grm). can pinto beans, drained and rinsed
• Fresh pineapple relish:
• 2 cups (475 ml) diced fresh pineapple
• 1/4 cup (60 ml) sliced green onions
• 1 tbsp (15 ml). fresh lime juice
• 1 tbsp (15 ml). apricot preserves
• 1 pork tenderloin, about 1 lb (.5 kg).
• 1/4 tsp (1 ml) salt
• 2 tsp (10 ml) vegetable oil, divided
• 1/2 cup (125 ml) finely chopped onion
• 1/4 cup (60 ml) apricot preserves
• 2 tbsp (30 ml) jerk sauce
• 1/2 cup (125 ml) chicken broth, defatted*
• 1 ripe papaya, sliced

Preparation

• Make Rice and Beans:
• Cook rice according to package directions.
• Stir in drained beans and heat.
• Make Pineapple Relish:
• Combine all ingredients in bowl.
• Cut pork into 8 equal pieces.
• Between 2 sheets of wax paper, press pieces 1/2 inch thick.
• Sprinkle with salt.
• Heat 1 tsp (5 ml) oil in large nonstick skillet over medium-high heat.
• Add pork and cook, 6 minutes per side until heated through.
• Transfer to plate.
• Add remaining 1 tsp (5 ml) 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
• the surface. Remove fat from surface with slotted spoon.

Comments

I actually got this recipe from the Ladies Home Journel e-recipe.