Jamaican Jerk Pork with Black Beans

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

Preparation

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.