Jerk Pork with Coconut Tomato Rice and Beans

Nutrition per serving

Calories773 kcal
Protein40.4 g
Carbs65 g
Fats40.7 g
Saturated Fat24 g
Monounsaturated Fat11.9 g
Polyunsaturated Fat2.3 g
Sugars12.6 g
Fiber13.3 g
Sodium313 mg

Ingredients

Pork Tenderloin (fillet)
Onion
Garlic
Red Bell Pepper (capsicum)
Tomatoes, Vine Ripened (on the Vine)
Red Pepper Flakes (Chili Flakes)
Basmati Rice
Coconut milk (liquid expressed from grated meat and water)
Olive Oil
Jerk Sauce
Black beans (canned)
Preparations
1. Slice the pork fillet into 2cm thick slices.

2. Peel/chop the onion.

3. Peel/chop the garlic.

4. Remove the core/thinly slice the pepper into 1cm strips.

5. Chop the tomato in half and chop each half into eights.

6. Drain/rinse the black beans.

Cooking Instructions
1. Put the pork pieces into a bowl. Mix the jerk sauce with a tbsp of water and pour it over the pork. Mix well to coat the pork and set aside to marinade.

2. In a saucepan, heat ½ a tbsp of oil over medium heat. Add the onions and cook for a few minutes before adding the garlic, red pepper, chopped tomatoes, chili flakes and continue to cook for a minute.

3. Add the rice to the pan with 80ml of water, the coconut milk, a pinch of salt and pepper, stir everything together and bring the mixture to a boil. Add the black beans, lower the heat to low, cover with a lid and simmer for 10 minutes.

4. Once the rice has simmered for 10 minutes, remove the pan from heat and set aside for 10 minutes to rest. (No peeking, leave the lid on through the resting time).

5. Meanwhile, in a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the pork and cook for 3 minutes on each side until browned and cooked through. Transfer the pork to a plate and cover in foil. Set aside until serving.

6. Serve the rice in a bowl with the pork on top and drizzle over the cooking juices from the pan.