This Caribbean dinner calls for the popular island ingredients of rum, black beans, rice and pork. Rum mixed with brown sugar and mustard makes a perfect glaze for pork. Pork tenderloin is low in fat and cooks quickly, but you could use spare ribs if you prefer. Flatten the pork tenderloin to about 2 inches thick for faster cooking. Try not to overcook the tenderloin; it has very little fat and will dry out quickly.
To shorten preparation time, use minced garlic in jars and diced onion. Both are found in the refrigerated section of the produce department.
Serve with a washed, ready-to-eat salad.
Helpful Hints:
_ Any type of rum can be used. You can buy miniature bottles or splits of rum, if you don't have any on hand.
_ 1 medium garlic clove, crushed, can be used instead of minced garlic.
Countdown:
_ Preheat broiler
_ Start pork.
_ While pork broils, mix sauce.
_ Prepare rice ingredients.
_ Finish pork.
_ Finish rice.
Shopping List:
To buy: } pound pork tenderloin, 1 small bottle or split of rum, 1 jar Dijon mustard, 1 container diced red onion or 1 red onion, 1 small jar minced garlic, 1 can reduced sodium black beans, 1 bottle reduced-fat vinaigrette dressing, 1 package microwaveable brown rice and 1 small bunch fresh cilantro.
Staples: brown sugar, salt and black peppercorns.
