Jamaican Jerk Pork with Black Beans



4 servings.

Recipe from

Oxmoor House

Nutritional 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


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


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

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.

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.

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

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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