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Caribbean-Style Pork

Oxmoor House
Yield 6 servings (serving size: 3/4 cup rice, 2/3 cup pork mixture, and 1 teaspoon green onions)
With their crisp texture and sweet flavor, bell peppers are a nice complement to the pork in this dish. If you plan to use peppers within a day or two, keep them at room temperature for better flavor.

Ingredients

  • 1 (2-pound) boneless center-cut pork loin roast, trimmed
  • 1 teaspoon olive oil
  • 2 cups chopped red bell pepper
  • 6 green onions, cut into 1-inch pieces
  • Cooking spray
  • 2 tablespoons hoisin sauce
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon cumin seeds, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 4 1/2 cups hot cooked basmati rice
  • 2 tablespoons diagonally sliced green onions

Nutrition Information

  • calories 422
  • caloriesfromfat 0.0 %
  • fat 10.6 g
  • satfat 2.8 g
  • monofat 4.8 g
  • polyfat 1.6 g
  • protein 37.4 g
  • carbohydrate 42 g
  • fiber 2.4 g
  • cholesterol 95 mg
  • iron 3.6 mg
  • sodium 547 mg
  • calcium 38 mg

How to Make It

  1. Cut roast into 1-inch pieces. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add pork; sauté 5 minutes or until browned.

  2. Place pork, bell pepper, and green onion pieces in a 4-quart electric slow cooker coated with cooking spray; stir well.

  3. Combine hoisin sauce and next 7 ingredients (through garlic) in a small bowl; stir until well blended. Pour mixture over pork and vegetables; stir well.

  4. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours. Serve over rice; sprinkle with sliced green onions.

  5. Flavor Tip: With their crisp texture and sweet flavor, bell peppers are a nice complement to the pork in this dish. If you plan to use the peppers within a day or two, keep them at room temperature for better flavor.

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