Caribbean Pork 'n' Rice
- Number of Servings: 4
Ingredients
1 lb. pork tenderloin, cut into chunks 1 Tbsp. oil 1 medium onion, chopped 2 medium carrots, chopped 1 can (14 oz.) pineapple chunks, drained 1 can (14 oz.) water 1/4 cup BULL'S-EYE Original Barbecue Sauce 1 tsp. ground ginger 1 green pepper, chopped 2 cups uncooked MINUTE White Rice
COOK tenderloin in oil in a large skillet. Add onion and carrots and cook until pork is no longer pink inside.
STIR in pineapple, water, barbecue sauce, ground ginger, green pepper and rice.
BRING to boil; cover and let stand 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SNOWBEAR105.
STIR in pineapple, water, barbecue sauce, ground ginger, green pepper and rice.
BRING to boil; cover and let stand 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SNOWBEAR105.
Nutritional Info Amount Per Serving
- Calories: 506.4
- Total Fat: 12.1 g
- Cholesterol: 89.7 mg
- Sodium: 228.5 mg
- Total Carbs: 61.9 g
- Dietary Fiber: 3.2 g
- Protein: 35.9 g
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