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Grilled Tenderloins

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Submitted by luke

YIELD

10 servings

PREP

20 min

COOK

1 hrs

READY

3 hrs

Ingredients

2 2
SLICES SLICES BACON
minced
½ 118
CUP ML ONIONS
minced
½ 118
CUP ML CELERY
minced
½ 226.8
POUND G CHICKEN LIVERS
minced
½ 118
CUP ML GREEN BELL PEPPERS
minced
4 4
EACH EACH SWEET RED BELL PEPPERS
roasted, skinned, seeded
2 2
½ 226.8
POUND G BLACK-EYED PEAS
soaked, cleaned
7 1.7
CUPS L CHICKEN BROTH
1 237
CUP ML BROWN RICE
60 1734
OUNCES ML/G PORK TENDERLOIN
five 12 ounce loins
4 6E+1
TABLESPOONS ML JERK RUB *
8 231.2
OUNCES ML/G GOAT (CHEVRE) CHEESE
sliced
1 1
X X SAGE
fresh *

Directions

Cook bacon in pot.

Add onions, celery, livers and peppers, cook until soft.

Add peas and stock.

Simmer for 30 minutes and add rice simmer for an additional 40 minutes.

Season with salt and pepper to taste.

Reserve.

Rub the tenderloins with Jerk Rub and let rest for 2 hours.

Grill for 4 minutes on each side.

Let sit for 5 minutes before slicing. Serve with goat cheese and dirty rice.

Garnish with fresh sage.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 492g (17.4 oz)
Amount per Serving
Calories 476 29% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 254mg 85%
Sodium 473mg 20%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 106g
Vitamin A 105% Vitamin C 118%
Calcium 9% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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