18 18
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
45 minutes
1 PORK TENDERLOIN (ABOUT 12 OZ)
1 TBSP JERK SEASONING
¾ CUP CONVERTED (PARBOILED) WHITE RICE
1 CAN (15 OZ) BLACK BEANS, RINSED
2 TBSP CHOPPED CILANTRO
¼ TSP PEPPER
1 CONTAINER (20 OZ) PEELED AND CORED FRESH PINEAPPLE, CHOPPED; JUICES RESERVED
¼ CUP EACH CHOPPED CILANTRO AND FINELY CHOPPED RED ONION
TSP SALT AND PEPPER
1 AVOCADO, PEELED, PITTED AND SLICED
Lightly oil, then heat a ridged grill pan or outdoor barbecue grill.
PORK Rub with jerk seasoning. Grill, browning all sides, 25 to 30 minutes until a meat thermometer inserted in center registers
160°F. Let rest 8 to 10 minutes before cutting in 
-in.-thick slices.
Meanwhile prepare RICE: Cook as box directs but omit oil or butter. Stir black beans, cilantro and pepper into remaining rice.
SALSA Mix ingredients plus cup reserved pineapple juice. Serve with sliced pork and avocado; accompany with rice and beans.
CALORIES 433 TOTAL FAT 13G SATURATED FAT 3G CHOLESTEROL 54MG SODIUM 221MG
TOTAL CARBOHYDRATES 56G DIETARY FIBER 5G PROTEIN 23G
