Ingredients
| Roast Jerk Pork | |
|---|---|
| ¼ | cup wet jerk spice |
| ½ | cup whole grain mustard |
| ⅓ | cup honey |
| 12 | ounces HORMEL® ALWAYS TENDER® pork loin |
| Cauliflower Broccoli Rice Pilaf | |
|---|---|
| 6 | ounces broccoli florets |
| 2 | tablespoons vegetable oil |
| 2 | tablespoons unsalted butter |
| 24 | ounces frozen cauliflower rice, thawed |
| ½ | cup frozen corn, thawed |
| 2 | cloves garlic, minced |
| ⅜ | teaspoon dried rosemary, crushed |
| ⅜ | teaspoon salt |
| ¼ | teaspoon white pepper |
Directions
For the Roast Jerk Pork
In bowl, combine jerk spice, mustard and honey. Rub pork loin with mixture, covering all sides. Cover and refrigerate 2 hours.
Heat oven to 400°F. Remove pork from marinade; discard marinade. Place pork on baking sheet. Bake 25 to 30 minutes or until internal temperature reads 155°F. Remove pork from oven, cover with aluminum foil and let stand 15 minutes or until thermometer reaches 160°F.
For the Cauliflower Broccoli Rice Pilaf
With box grater, shred broccoli until it resembles rice. Heat oil and butter in skillet over low heat. Increase heat to medium. Add cauliflower, broccoli, corn, garlic, rosemary, salt and white pepper; cook 3 to 4 minutes or until are tender, stirring often.
Slice pork and serve with vegetables.
Ingredients
| 4 | ounces leftover cooked pork, cut into 1-inch strips |
| ½ | pound Brussels sprouts, trimmed |
| 2 | tablespoons extra virgin olive oil |
| Kosher salt and cracked black pepper, to taste | |
| 2 | tablespoons sherry or balsamic vinegar |
Directions
Heat large skillet over high heat. Add pork and Brussels sprouts to skillet; cook 2 to 3 minutes or until slightly crispy. Add olive oil, salt and pepper. Cook 5 to 6 minutes or until crispy on outside and tender inside. Pour balsamic vinegar over pork.
