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Caribbean-Style Pork
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| With their crisp texture and sweet flavor, bell peppers are a nice complement to the pork in this dish. If you plan to use peppers within a day or two, keep them at room temperature for better flavor. Yield: 6 servings (serving size: 3/4 cup rice, 2/3 cup pork mixture, and 1 teaspoon green onions) Amount per serving Calories: 422 Calories from fat: 0.0% | |
| Fat, 10.6g | |
| Saturated fat: 2.8g Monounsaturated fat: 4.8g Polyunsaturated fat: 1.6g Protein: 37.4g Carbohydrate: 42g Fiber: 2.4g Cholesterol: 95mg Iron: 3.6mg Sodium: 547mg Calcium: 38mg | |
| 1 (2-pound) | boneless center-cut pork loin roast, trimmed |
| 1 teaspoon olive oil $ | |
| 2 cups | chopped red bell pepper |
| 6 | green onions, cut into 1-inch pieces |
| Cooking spray | |
| 2 tablespoons | hoisin sauce |
| 1 tablespoon | lower-sodium soy sauce |
| 1 tablespoon | fresh lime juice |
| 2 tablespoons creamy peanut butter $ | |
| 1 teaspoon | cumin seeds, crushed |
| 1/2 teaspoon salt $ | |
| 1/2 teaspoon | crushed red pepper |
| 2 | garlic cloves, minced |
| 4 1/2 cups | hot cooked basmati rice |
| 2 tablespoons | diagonally sliced green onions |
Preparation
1. Cut roast into 1-inch pieces. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add pork; sauté 5 minutes or until browned.
2. Place pork, bell pepper, and green onion pieces in a 4-quart electric slow cooker coated with cooking spray; stir well.
3. Combine hoisin sauce and next 7 ingredients (through garlic) in a small bowl; stir until well blended. Pour mixture over pork and vegetables; stir well.
4. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours. Serve over rice; sprinkle with sliced green onions.
Flavor Tip: With their crisp texture and sweet flavor, bell peppers are a nice complement to the pork in this dish. If you plan to use the peppers within a day or two, keep them at room temperature for better flavor.
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