Wednesday, March 4, 2009

Jerked Pork Tenderloin with Rice and Peas

I happen to love the 'Memories of..." sauces from Loblaws. I know I usually like to make sauces from scratch, but I have my exceptions, especially on weeknights. For this quick and easy Caribbean supper, I picked up a 'Memories of Montego Bay' jerk sauce and marinated a 1.25lb pork tenderloin with it in a large Ziploc bag. I baked it for 45 minutes in a 375 degree oven. I served this with some rice and peas cooked in the rice cooker. Here's the recipe for the EASY rice and peas.

(I didn't really plate this nicely because I was hungry and in a rush!)

3 cups of rice
1 can of kidney beans
3 cloves of garlic crushed
1 chili (You're supposed to use a habanero pepper, but I only had a thai chili, so I used that)
2 tbsp minced onion
1 cup of coconut milk
1/2 cup water
1 teaspoon of salt
1 teaspoon of black pepper
2 teaspoons of dried thyme

Put everything into a rice cooker and wait until the light goes off!
I would have served this with some fried plantain if I had more time.

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