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Jerk Pork with Beans and Rice
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  • 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
  • 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.
I actually got this recipe from the Ladies Home Journel e-recipe.

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