05 September 2007

jamaican jerk-rubbed pork, black beans w/ mango, and rice

This was a big meal.

Pork tenderloins are packaged in twos, and I always forget that when I bring the package home and throw it into the freezer. Then I end up defrosting two and having to cook two at the same time, giving us way more leftovers than we can possibly eat. And until recently, I only had one really good tenderloin recipe, and even the best food will get boring if you have too much of it.

Searching for something else to do with pork tenderloins led me to this spice rub on Recipe Source.

Jamaican Jerk Rub
4 Tbs ground allspice
1 Tbs dried thyme
1 Tbs paprika
1 tsp ground red pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4 tsp black pepper

Mike sliced one of the tenderloins into little medallions and spice-rubbed them. The other went into the fridge for a couple days (it will be tonight's dinner--my other tenderloin recipe). In order to keep them from slipping through the grill, he put foil over the grill but made little indents and poked holes for the grease to run off. This was to ensure they were grilled rather than pan-fried.

For the side dish I was thinking something with rice. Eventually I decided on black beans, and then I was inspired to add some mango. I searched around Recipe Source and Mollie Katzen Online for ideas on exactly how to cook black beans. I ended up sauteeing in olive oil about a tablespoon of chopped white onion and 3 cloves minced garlic. I added a can of black beans, including the water. When it started simmering I added one diced mango and a few leaves of fresh cilantro. It simmered on the stove top for about 15 minutes until the liquid was down. I thought it could use a little extra seasoning, but Mike thought it was perfect, so I added a dash of salt and pepper once it was on my plate.

I don't know how we lived before we had a rice cooker. Started it up first thing and forgot about it until it was time to plate and eat.

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