Jerk Pork with Beans and Rice

• 1 cup (225 ml) long-grain rice
• 1 15 oz (420 grm). can pinto beans, drained and rinsed
• 2 cups (475 ml) diced fresh pineapple
• 1/4 cup (60 ml) sliced green onions
• 1 tbsp (15 ml). fresh lime juice
• 1 tbsp (15 ml). apricot preserves
• 1 pork tenderloin, about 1 lb (.5 kg).
• 1/4 tsp (1 ml) salt
• 2 tsp (10 ml) vegetable oil, divided
• 1/2 cup (125 ml) finely chopped onion
• 1/4 cup (60 ml) apricot preserves
• 2 tbsp (30 ml) jerk sauce
• 1/2 cup (125 ml) chicken broth, defatted*
• 1 ripe papaya, sliced

1. Cook rice according to package directions.
2. Stir in drained beans and heat.
3. Combine all ingredients in bowl.
4. Cut pork into 8 equal pieces.
5. Between 2 sheets of wax paper, press pieces 1/2 inch thick.
6. Sprinkle with salt.
7. Heat 1 tsp (5 ml) oil in large nonstick skillet over medium-high heat.
8. Add pork and cook, 6 minutes per side until heated through.
9. Transfer to plate.
10. Add remaining 1 tsp (5 ml) oil to skillet.
11. Add onion and cook until softened, 5 minutes.
12. Stir in preserves, jerk sauce and broth; boil 1 minute.
13. Spoon over pork and papaya.
14. *To defat broth: Freeze the broth for 30 minutes until fat solidifies on
15. the surface.
16. Remove fat from surface with slotted spoon.

longgrain rice, pinto beans, pineapple, green onions, lime juice, apricot preserves, pork tenderloin, salt, vegetable oil, onion, apricot preserves, jerk sauce, chicken broth, papaya

Taken from online-cookbook.com/goto/cook/rpage/000368 (may not work)