As love to God prevails, it tends to set persons above human injuries, in this sense, that the more they love God the more they will place all their happiness in Him. They will look to God as their all and seek their happiness in portion in His favor, and thus not in the allotments of His providence alone. The more they love God, the less they set their hearts on their worldly interests, which are all that their enemies can touch.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Caribbean	Lifetime tv, Life1	4	servings

INGREDIENTS

1	ts	Ground ginger
1	tb	Cinnamon
3	tb	Paprika
1	tb	Chile powder
4		Cloves garlic; finely minced
2	tb	Brown sugar
2	tb	Canola oil
		Salt and freshly ground black pepper to
		; taste
4	lb	Boneless pork loins
2	tb	Unsalted butter
1	md	Onion; finely chopped
1		Clove garlic; finely chopped
1	c	Converted rice
2 1/2	c	Chicken stock; divided
1	cn	Black beans; drained
1	tb	Honey
2	tb	Canned chipotle
1/4	c	Cilantro; coarsely chopped
		Salt and freshly ground black pepper
2		Plantains; ripe
3	tb	Unsalted butter
2	tb	Molasses

INSTRUCTIONS

INGREDIENTS FOR PORK TENDERL
INGREDIENTS FOR RICE AND BEA
PLANTAINS
How to Prepare the Pork:
1. Preheat oven to 400 F.
2. Combine the ginger, cinnamon, paprika, chile powder, garlic, and
brown sugar in a small bowl. Rub this mixture over the pork loins.
3. Heat the oil in a cast-iron skillet until just smoking. Season the
loins with salt and pepper and place in the pan and sear well on all
sides.
4. Place the pan in the oven and cook for approximately 10 minutes or
until the meat reaches an internal temperature of 140 F.
How to Prepare the Rice and Beans:
1. Melt the butter in a medium saucepan over low heat, add the onions
and garlic, and cook until translucent. Add the rice and coat
completely with the butter.
2. Add 2 cup of the stock, season to taste with salt and pepper and
bring to a boil. Turn the heat to low and cover the pan and continue
to cook for 10-12 minutes.
3. Fluff the rice with a fork. Add the beans, honey, chipotle, the
remaining 1/2 cup stock, cilantro, and salt and pepper to taste.
4. Let simmer for 10 minutes until the beans are heated through and
the flavors meld.
How to Prepare the Plantains:
1. Peel the ripe plantains and cut on the bias into 1-inch pieces.
Melt the butter over low heat and add the molasses.
2. Cook until the syrup reduces slightly and becomes thick. Add the
plantains and saut. until slightly soft.
Caribbean Pork Tenderloin with Rice and Beans and Molasses-Glazed
Plantains
© 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.

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