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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 293.4
  • Total Fat: 7.3 g
  • Cholesterol: 89.5 mg
  • Sodium: 362.7 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 33.7 g

View full nutritional breakdown of Jamaican Pork Tenderloin (OAMC) calories by ingredient
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Jamaican Pork Tenderloin (OAMC)

Submitted by: PJLITTLEFR63

Introduction

This recipe is taken from Prevention's Low-Fat, Low-Cost, Freezer Cookbook by Sharon Sanders. This recipe is taken from Prevention's Low-Fat, Low-Cost, Freezer Cookbook by Sharon Sanders.
Number of Servings: 4

Ingredients

    1 lb pork tenderloin
    1 cup orange juice
    1 cup onions, chopped
    1 green pepper, diced
    1 sweet red papper, diced
    1 tsp cornstarch
    2 TBsp frozen apple juice, concentrate
    2 Tsp garlic, minced
    1/2 tsp ground red pepper
    1/2 tsp ground cumin
    1/2 tsp salt
    1/4 cup minced scallions

Directions

Cut the pork into 16 slices. Place the slices, several at a time, between 2 sheets of wax papper. Using a meat mallet pound to 1/4 thickness.

Coat a non-stick skillet with spray and place over medium-high heat until hot. Add pork slices to skillet and cook for 3 minutes. Turn and cook fro 3 minutes, or until browned. Remove from pan keep warm.

Add the orange juice to the skillet. Bring to a boil, scraping to loosen any browned bits form the botton. Add the onions, green peppers and sweet red peepers. Cook, stirring, for 5 minutes, or until the vegetables are crisp-tender.

Place the cornstarch in a small bowl. Add the apple juice concentrate and stir until smooth. Add the garlic, ground red pepper, cumin and salt. Add to the skillet. Cook, stirring, for 3 minutes or until the sauce thickens. Serve over the pork. Sprinkle with the scallions.

To freeze, pack the cooled cooked pork and sauce in freezer quality plastic bags. To use thaw overnight in refridgerator. Place in microwave safe dish and cover. Cook in microwave on high power 5 minutes or until hot.

Number of Servings: 4

Recipe submitted by SparkPeople user PJLITTLEFR63.





TAGS:  Beef/Pork |

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