Jamaican Pork Skillet

Name: Jamaican Pork Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Caribbean
Ingredients: 1 pound pork tenderloin (trimmed and sliced into 1/2-inch medallions); 1 green bell pepper (sliced into strips); 1 yellow onion (sliced into strips); 1 can black beans (rinsed and drained); 1 cup white rice (uncooked); 2 cup water; 2 tablespoon olive oil; 1 teaspoon ground allspice; 1 teaspoon dried thyme; 0.5 teaspoon garlic powder; 1 teaspoon salt; 1 lime (cut into wedges)

Seared pork tenderloin medallions glazed in a fragrant allspice, thyme, and garlic blend, paired with sweet bell peppers, black beans, and white rice.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 3
Cuisine: Caribbean
Difficulty: Easy
Cost: $3.37/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar
Low-Saturated-Fat
High-Fiber

Ingredients

1 pound pork tenderloin (trimmed and sliced into 1/2-inch medallions)
1 green bell pepper (sliced into strips)
1 yellow onion (sliced into strips)
1 can black beans (rinsed and drained)
1 cup white rice (uncooked)
2 cup water
2 tablespoon olive oil
1 teaspoon ground allspice
1 teaspoon dried thyme
0.5 teaspoon garlic powder
1 teaspoon salt
1 lime (cut into wedges)

Instructions

In a medium saucepan, combine 1 cup uncooked white rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat, cover tightly with a lid, reduce heat to low, and simmer undisturbed for 18 minutes until tender and water is absorbed. Fluff with a fork.
In a small dish, mix together 1 teaspoon ground allspice, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, and the remaining 1/2 teaspoon salt. Rub the spice blend evenly over the sliced pork tenderloin medallions.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3 to 4 minutes per side until nicely browned and the internal temperature reaches 145°F. Transfer pork to a plate and cover loosely to rest.
Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced green bell pepper and yellow onion, cooking for 5 minutes until soft and caramelized at the edges. Stir in the drained black beans to warm through for 2 minutes.
Serve the spiced pork medallions over the warm white rice alongside the sautéed peppers and black beans, served with lime wedges for squeezing over top.

Notes

Pork tenderloin cooks very quickly in medallion form; avoid overcooking to ensure it stays tender and juicy.

Nutrition (per serving)

Calories: 652
Protein: 44.8 g
Carbohydrates: 84.3 g
Fat: 15.3 g
Fiber: 10 g
Sodium: 1358 mg
Saturated Fat: 3.4 g
Sugar: 5.5 g
Cholesterol: 100 mg