BACK TO RECIPES
Jerk Pork and Caribbean Rice

Take a Caribbean dinner cruise tonight—without leaving your kitchen. Simply serve-up this Jamaican-inspired jerk dish. You’ll love the way the marinated pork, seasonings, and organic Caribbean style rice perfectly blend together.

20m
Prep Time
50m
Total Time
6
Servings
INGREDIENTS
  • 1 pork tenderloin (about 1 pound)
  • 1 tablespoon Caribbean jerk seasoning
  • 2 tablespoons vegetable oil, divided
  • 2 teaspoons soy sauce
  • 1 teaspoon cider vinegar
  • 1 medium green bell pepper, cut into 3/4-inch pieces
  • 1 small red onion, cut into thin wedges
  • 2 (8.5 ounce) packages SEEDS OF CHANGE®
  • 1 medium carrot, shredded
  • 1/2 cup water
DIRECTIONS

Cut pork into 1-inch pieces; place in gallon-sized resealable bag. In small bowl, stir together jerk seasoning, 1 tablespoon oil, soy sauce and vinegar. Pour over pork; seal bag. Shake gently to coat pork in marinade. Refrigerate at least 30 minutes but no longer than 12 hours.

In 12-inch nonstick skillet, heat remaining tablespoon oil over medium-high heat. Cook and stir pork 2 to 3 minutes or until beginning to brown. Stir in bell pepper and onion. Cook and stir 4 to 6 minutes or until pork is no longer pink in center and vegetables are crisp-tender. Stir in SEEDS OF CHANGE® Caribbean Style Rice, carrot and water. Reduce heat; cook and stir 2 to 3 minutes or until hot.

NUTRITIONAL INFORMATION
Calories
280
Total Fat
7g / 11%
Saturated Fat
1.5g / 8%
Trans Fat
0
Sodium
530mg / 22%
Carbohydrates
30g / 10%
Dietary Fiber
3g / 12%
Sugars
2g
Protein
19g