Rice And Pigeon Peas
Rice and Pigeon Peas (Arroz con Gandules
Havana Pork Tenderloin
Havana Pork Tenderloin
Posted by FootsieBear at recipegoldmine.com April 29, 2001
1 pound pork tenderloin
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon chili powder
3 limes or 1/2 cup lime juice
2 tablespoons granulated sugar
1/4 cup chopped cilantro
1 teaspoon soy sauce
1 bunch spinach
4 oranges
Slice tenderloin into medallions 12-inch thick. Heat olive oil in large, heavy skillet over medium-high heat. Add meat, garlic, oregano and chili powder.
Flip meat over after it is well browned on first side, and allow to brown on the other, about 2 minutes per pound. Reduce heat to low.
In a small bowl, stir together juice of three limes, sugar, cilantro and soy sauce. Add to meat in skillet and stir well. Remove from heat.
On four plates, arrange spinach leaves. Peel the oranges and remove as much of the white pulp as possible.
Slice oranges crosswise and arrange on top of the spinach. Spoon meat on top of greens and oranges. Drizzle remaining pan juices over all.
Serves 4
Jamaican Rice And Peas
Jamaican Rice and Peas
This is known in Jamaica as “Jamaican Coat of Arms.” It is used as a side dish or as an entr