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Jamaican Jerk Pork with Black Beans

Yield 4 servings.

Ingredients

  • 1 (1-pound) pork tenderloin
  • 2 teaspoons dried thyme
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground red pepper
  • Vegetable cooking spray
  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 1 cup thinly sliced carrot
  • 2 cloves garlic, minced
  • 1/2 cup canned no-salt-added chicken broth, undiluted
  • 1/3 cup spicy pepper sauce (like Pickapeppa)
  • 1/4 teaspoon salt
  • 1 (15-ounce) can no-salt-added black beans, drained
  • 1 tablespoon fresh lime juice
  • 1/4 cup finely chopped green onions
  • 3 cups cooked long-grain rice (cooked without salt or fat)
  • 1/4 teaspoon ground turmeric

Nutrition Information

  • calories 452
  • caloriesfromfat 8 %
  • fat 4.1 g
  • satfat 1.2 g
  • monofat 1.3 g
  • polyfat 0.6 g
  • protein 35 g
  • carbohydrate 67.6 g
  • fiber 0.0 g
  • cholesterol 74 mg
  • iron 0.0 mg
  • sodium 414 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from tenderloin; cut tenderloin into 1/2-inch-thick slices.

  2. Combine thyme, allspice, and ground red pepper. Sprinkle half of spice mixture over pork slices. Coata large nonstick skillet with cooking spray; place over medium heat until hot. Add pork; cook 3 minutes on each side or until browned. Remove from skillet, and keep warm.

  3. Increase heat to medium-high; add 1 cup onion and next 3 ingredients, and saute until crisp-tender. Add remaining spice mixture, broth, and next 3 ingredients. Arrange pork over bean mixture. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until pork is tender. Stir in lime juice; sprinkle with green onions.

  4. Combine rice and turmeric; toss well. Serve pork mixture over rice.

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