Ingredients
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
Preparation
Cook rice as directed on package.
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.
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.
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.
