Caribbean Pork and Jasmine Rice

By carvalhohm

Ingredients

• 1 cup uncooked jasmine rice
• 1 pound pork tenderloin
• 1 small red onion, coarsely chopped
• 1 teaspoon Caribbean jerk seasoning
• 1 medium sweet potato, peeled, cut lengthwise in half, then cut crosswise into 1/8-inch slices
• 1/2 cup water
• 1 cup snow (Chinese) pea pods (4 ounces)
• 1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
• 1/4 cup lime juice
• 2 tablespoons honey
• 2 teaspoons cornstarch

Preparation

Step 1

1 Cook rice as directed on package.

2 While rice is cooking, cut pork cross-wise into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add pork, onion and jerk seasoning; stir-fry 3 to 4 minutes or until pork is brown.

3 Stir in sweet potato and water. Cover and cook over medium heat 5 minutes. Stir in pea pods and pineapple chunks. Cook 2 minutes, stirring occasionally.

4 Mix reserved pineapple juice, lime juice, honey and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with pork mixture.