Caribbean Pork and Jasmine Rice

 

1

cup uncooked jasmine rice

1

pound pork tenderloin

1

small red onion, coarsely chopped

1

teaspoon Caribbean jerk seasoning

1

medium sweet potato, peeled, cut lengthwise in half, then cut crosswise into 1/8-inch slices

1/2

cup water

1

cup snow (Chinese) pea pods (4 ounces)

1

can (8 ounces) pineapple chunks in juice, drained and juice reserved

1/4

cup lime juice

2

tablespoons honey

2

teaspoons cornstarch

• 1 Cook rice as directed on package.
• 2 While rice is cooking, cut pork cross-wise into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add pork, onion and jerk seasoning; stir-fry 3 to 4 minutes or until pork is brown.
• 3 Stir in sweet potato and water. Cover and cook over medium heat 5 minutes. Stir in pea pods and pineapple chunks. Cook 2 minutes, stirring occasionally.
• 4 Mix reserved pineapple juice, lime juice, honey and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with pork mixture.