Caribbean Pork Tenderloin With Rice And Beans And Molasse
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Caribbean | Life1, Lifetime tv | 4 | Servings |
INGREDIENTS
| 1 | t | Ground ginger |
| 1 | T | Cinnamon |
| 3 | T | Paprika |
| 1 | T | Chile powder |
| 4 | Cloves garlic, finely minced | |
| 2 | T | Brown sugar |
| 2 | T | Canola oil |
| Salt and freshly ground | ||
| black pepper to | ||
| taste | ||
| 4 | lb | Boneless pork loins |
| 2 | T | Unsalted butter |
| 1 | Onion, finely chopped | |
| 1 | Clove garlic, finely chopped | |
| 1 | c | Converted rice |
| 2 1/2 | c | Chicken stock, divided |
| 1 | Black beans, drained | |
| 1 | T | Honey |
| 2 | T | Canned chipotle |
| 1/4 | c | Cilantro, coarsely chopped |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | Plantains, ripe | |
| 3 | T | Unsalted butter |
| 2 | T | Molasses |
INSTRUCTIONS
How to Prepare the Pork: Preheat oven to 400 F. Combine the ginger, cinnamon, paprika, chile powder, garlic, and brown sugar in a small bowl. Rub this mixture over the pork loins. 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. 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: 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. 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. Fluff the rice with a fork. Add the beans, honey, chipotle, the remaining 1/2 cup stock, cilantro, and salt and pepper to taste. Let simmer for 10 minutes until the beans are heated through and the flavors meld. How to Prepare the Plantains: Peel the ripe plantains and cut on the bias into 1-inch pieces. Melt the butter over low heat and add the molasses. 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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Nutrition (calculated from recipe ingredients)
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Calories: 580
Calories From Fat: 247
Total Fat: 28g
Cholesterol: 42.7mg
Sodium: 656.8mg
Potassium: 1060.8mg
Carbohydrates: 71.7g
Fiber: 14.4g
Sugar: 23.7g
Protein: 15.4g