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Ingredientes
- 1 tsp Grnd ginger
- 1 Tbsp. Cinnamon
- 3 Tbsp. Paprika
- 1 Tbsp. Chile pwdr
- 4 x Cloves garlic, finely chopped
- 2 Tbsp. Brown sugar
- 2 Tbsp. Canola oil Salt and freshly grnd black pepper to taste
- 4 lb Boneless pork loins
- 2 Tbsp. Unsalted butter
- 1 med Onion, finely minced
- 1 x Clove garlic, finely minced
- 1 c. Converted rice
- 2 1/2 c. Chicken stock, divided
- 1 can Black beans, liquid removed
- 1 Tbsp. Honey
- 2 Tbsp. Canned chipotle
- 1/4 c. Cilantro, coarsely minced Salt and freshly grnd black pepper
- 2 x Plantains, ripe
- 3 Tbsp. Unsalted butter
- 2 Tbsp. Molasses
Direcciones
- How to Prepare the Pork:1. Preheat oven to 400 F.
- 2. Combine the ginger, cinnamon, paprika, chile pwdr, garlic, and brown sugar in a small bowl. Rub this mix over the pork loins.
- 3. Heat the oil in a cast-iron skillet till just smoking. Season the loins with salt and pepper and place in the pan and sear well on all sides.
- 4. Place the pan in the oven and cook for approximately 10 min or possibly till the meat reaches an internal temperature of 140 F.
- How to Prepare the Rice and Beans:1. Heat the butter in a medium saucepan over low heat, add in the onions and garlic, and cook till translucent/soft. Add in the rice and coat completely with the butter.
- 2. Add in 2 c. of the stock, season to taste with salt and pepper and bring to a boil. Turn the heat to low and cover the pan and continue to cook for 10-12 min.
- 3. Fluff the rice with a fork. Add in the beans, honey, chipotle, the remaining 1/2 c. stock, cilantro, and salt and pepper to taste.
- 4. Let simmer for 10 min till the beans are heated through and the flavors meld.
- How to Prepare the Plantains:1. Peel the ripe plantains and cut on the bias into 1-inch pcs.
- Heat the butter over low heat and add in the molasses.
- 2. Cook till the syrup reduces slightly and becomes thick. Add in the plantains and saute/fry till slightly soft.
- Caribbean Pork Tenderloin with Rice and Beans and Molasses-Glazed Plantains
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 806g | |
| Recipe makes 4 servings | |
| Calories 1310 | |
| Calories from Fat 294 | 22% |
| Total Fat 33.24g | 42% |
| Saturated Fat 14.64g | 59% |
| Trans Fat 0.08g | |
| Cholesterol 278mg | 93% |
| Sodium 488mg | 20% |
| Potassium 3662mg | 105% |
| Total Carbs 141.73g | 38% |
| Dietary Fiber 21.2g | 71% |
| Sugars 29.2g | 19% |
| Protein 112.52g | 180% |
