Jamaican Jerk Pork With Black Beans
|Pork tenderloin||1 Pound (1 Tenderloin)|
|Dried thyme||2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Chopped onion||1 Cup (16 tbs)|
|Chopped sweet red pepper||1 Cup (16 tbs)|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned no salt added chicken broth||1⁄2 Cup (8 tbs) (Undiluted)|
|Spicy pepper sauce||1⁄3 Cup (5.33 tbs) (Like Pickapeppa)|
|Canned no salt added black beans||15 Ounce, drained (1 Can)|
|Fresh lime juice||1 Tablespoon|
|Finely chopped green onions||1⁄4 Cup (4 tbs)|
|Cooked long grain rice||3 Cup (48 tbs) (Cooked Without Salt Or Fat)|
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.
Coat a 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.