Jerked Pork and Mushroom Stack

1 hours Prep: 20 minutes Cook: 35 minutes

643 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	pork tenderloin
4	each	mushrooms, portabella	stemmed
1	teaspoon	garlic
4	tablespoons	olive oil
3	tablespoons	jerk seasoning
1	pint	heavy whipping cream
1	teaspoon	coriander	ground
1	teaspoon	allspice	ground
1	tablespoon	worcestershire sauce
2	tablespoons	butter, unsalted
2	cups	rice	cooked
2	tablespoons	scallions, spring or green onions	sliced

Directions

Pre-heat the oven to 250 degrees.

Slice pork into 4 equal pieces, place each piece between sheets of plastic wrap and pound thin.

Rub the mushrooms with roasted garlic, some of the olive oil.

Rub the pork with the wet jerk seasoning, sprinkle with 2 tablespoons of the dry jerk seasoning, and then dip the pork into a dish of the remaining olive oil.

Heat a large sauté pan until almost smoking, lay the slices of pork in the pan and sear about 40 seconds on each side.

Remove the pork to an oven proof dish. Add the mushrooms to the sauté pan and sauté them about 1 minute per side, or until softened.

Then put the mushrooms in the dish with the pork and keep them warm in the oven.

In the same sauté pan pour the cream and add the coriander, allspice, the remaining dry jerk seasoning, and the Worcestershire sauce.

Reduce until the sauce thickens and then stir in the butter.

Season with salt, if necessary.

Put 1/4 of the rice on each serving plate, put a slice of pork on the rice, top with a mushroom and spoon the sauce over the top.

Scatter the green onions over the plate as garnish.

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Nutrition Facts

Serving Size 234g

Amount per Serving

Calories 643 33% of calories from fat

	% Daily Value*
Total Fat 23.0g	36%
Saturated Fat 7.0g	35%
Trans Fat 0.0g
Cholesterol 89mg	30%
Sodium 105mg	4%
Total Carbohydrate 76.0g	25%
Dietary Fiber 1.0g	6%
Sugars 1.0g
Protein 31.0g	61%