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Ingredientes
- 1 c. Long-grain rice
- 1 can (15-ounce) pinto beans, liquid removed and rinsed
- 2 c. Fresh pineapple, diced
- 1/4 c. Green onion, sliced
- 1 Tbsp. Fresh lime juice
- 1 Tbsp. Apricot preserves
- 1 x Pork tenderloin, (3/4 to 1 lb.)
- 1/4 tsp Salt
- 2 tsp Vegetable oil, divided
- 1/2 c. Onion, finely minced
- 1/4 c. Apricot preserves
- 2 Tbsp. Jerk sauce
- 1/2 c. Chicken broth, defatted*
- 1 x Ripe papaya, sliced
Direcciones
- 1. Make Rice and Beans: Cook rice according to package directions. Stir in liquid removed beans and heat.
- 2. Make Pineapple Relish: Combine all ingredients in bowl.
- 3. Cut pork into 8 equal pcs. Between 2 sheets of wax paper, press pcs 1/2 inch thick. Sprinkle with salt. Heat 1 tsp. oil in large nonstick skillet over medium-high heat. Add in pork and cook, 6 min per side till heated through. Transfer to plate.
- 4. Add in remaining 1 tsp. oil to skillet. Add in onion and cook till softened, 5 min. Stir in preserves, jerk sauce and broth; boil 1 minute. Spoon over pork and papaya.
- *To defat broth: Freeze the broth for 30 min till fat solidifies on th surface. Remove fat from surface with a slotted spoon.
- NOTES : If you thought swearing off ribs meant no more juicy, flavorful pork, think again! Lean tenderloin has only about five grams of fat per serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1131g | |
| Calories 1465 | |
| Calories from Fat 144 | 10% |
| Total Fat 16.25g | 20% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.28g | |
| Cholesterol 153mg | 51% |
| Sodium 957mg | 40% |
| Potassium 2217mg | 63% |
| Total Carbs 264.6g | 71% |
| Dietary Fiber 11.1g | 37% |
| Sugars 76.08g | 51% |
| Protein 67.68g | 108% |
