- 1
Ingredients
- 1 teaspoon Caribbean jerk seasoning
- 2 teaspoons olive oil, extra virgin
- 5 ounces pork tenderloin, lean
- 1/3 dry cup quinoa
- 1/2 teaspoon garlic, chopped
- 3 tablespoons onion, chopped
- 2 tablespoons mushrooms, sliced
- 2/3 cup water
- 1/4 cup black beans, canned/cooked
- 2 tablespoons carrot, chopped
- 1 tablespoon onion, green, chopped
- 2 tablespoons bell pepper, green, chopped
- 1 tablespoon red bell pepper, cut in strips
- 1 tablespoon tomatoes, diced, unsalted, canned
- 1/8 teaspoon cumin, ground
- 1/4 teaspoon black pepper
- 1/8 teaspoon oregano, dried
- 1/2 dry cup fruit cocktail, canned in juice
Preparation
Step 1
PLEASE NOTE: This recipe requires at least 1 hour of refrigeration that is not reflected in the prep time.
Combine seasoning and 1 tsp. of oil and rub over pork. Allow to marinate preferably overnight in refrigerator or at least 1 hour.
Preheat oven to 325°F. Lightly coat a baking sheet with cooking spray; place marinated pork loin on baking sheet. Cook in preheated oven for 25-30 minutes.
To prepare quinoa, thoroughly rinse grains in mesh colander and drain.
Heat 1/2 tsp. of olive oil in a saucepan over medium heat and sauté garlic, 2 Tbsp. of onions and mushrooms for 3-4 minutes. Set vegetables aside in a small bowl.
In same saucepan, add quinoa and stir grains for 1-2 minutes. Add water and bring to a boil; lower heat to a simmer; cover and cook for about 15 to 20 minutes until all water is absorbed and quinoa is cooked.
Stir in vegetable mixture, heating 2-3 more minutes until heated through.
Start black beans by heating 1/2 tsp. of olive oil in a sauce pan. Add remaining onions, carrots, green onion, peppers, tomato, cumin, 1/8 tsp. of black pepper and oregano and sauté 4-5 minutes until vegetables are cooked.
Remove from heat and combine with drained black beans.
Serve jerk pork with quinoa and black beans with vegetables.
Complement meal with a fruit cocktail for dessert.