Jamaican Jerk Pork with Black Beans

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 452
  • Calories from fat: 8%
  • Fat: 4.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 35g
  • Carbohydrate: 67.6g
  • Fiber: 0.0g
  • Cholesterol: 74mg
  • Iron: 0.0mg
  • Sodium: 414mg
  • Calcium: 0.0mg


  • 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


  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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