Recipe for Jerk Pork with Rice and Beans 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
RICE AND BEANS ----------------
1 cup Long-grain rice
1 can (15-oz) pinto beans, drained and rinsed
----------------- FRESH PINEAPPLE RELISH ----------------
2 cup Fresh pineapple, diced
1/4 cup Green onion, sliced
1 tbl Fresh lime juice
1 tbl Apricot preserves
----------------- REST: : ----------------
1 x Pork tenderloin, (3/4 to 1 lb.)
1/4 tsp Salt
2 tsp Vegetable oil, divided
1/2 cup Onion, finely chopped
1/4 cup Apricot preserves
2 tbl Jerk sauce
1/2 cup Chicken broth, defatted*
Instructions:
Instructions: 1. Make Rice and Beans: Cook rice according to package directions. Stir in drained beans and heat.

2. Make Pineapple Relish: Combine all ingredients in bowl.

3. Cut pork into 8 equal pieces. Between 2 sheets of wax paper, press pieces 1/2 inch thick. Sprinkle with salt. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add pork and cook, 6 minutes per side until heated through. Transfer to plate.

4. Add remaining 1 teaspoon oil to skillet. Add onion and cook until softened, 5 minutes. Stir in preserves, jerk sauce and broth; boil 1 minute. Spoon over pork and papaya.

*To defat broth: Freeze the broth for 30 minutes until fat solidifies on th surface. Remove fat from surface with a slotted spoon.

NOTES : If you thought swearing off ribs meant no more juicy, flavorful pork, think again! Lean tenderloin has only about five grams of fat per serving.

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