Grilled Tenderloins
Yield
10 servingsPrep
20 minCook
1 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bacon
minced |
|
| ½ | cup |
onions
minced |
|
| ½ | cup |
celery
minced |
|
| ½ | pound |
chicken livers
minced |
|
| ½ | cup |
green bell peppers
minced |
|
| 4 | each |
sweet red bell peppers
roasted, skinned, seeded |
|
| 2 | each |
chipotle chili peppers
|
*
|
| ½ | pound |
black-eyed peas
soaked, cleaned |
|
| 7 | cups |
chicken broth
|
|
| 1 | cup |
brown rice
|
|
| 60 | ounces |
pork tenderloin
five 12 ounce loins |
|
| 4 | tablespoons |
jerk rub
|
* |
| 8 | ounces |
goat (chevre) cheese
sliced |
|
| 1 | x |
sage
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bacon
minced |
|
| 118 | ml |
onions
minced |
|
| 118 | ml |
celery
minced |
|
| 226.8 | g |
chicken livers
minced |
|
| 118 | ml |
green bell peppers
minced |
|
| 4 | each |
sweet red bell peppers
roasted, skinned, seeded |
|
| 2 | each |
chipotle chili peppers
|
*
|
| 226.8 | g |
black-eyed peas
soaked, cleaned |
|
| 1.7 | l |
chicken broth
|
|
| 237 | ml |
brown rice
|
|
| 1734 | ml/g |
pork tenderloin
five 12 ounce loins |
|
| 6E+1 | ml |
jerk rub
|
* |
| 231.2 | ml/g |
goat (chevre) cheese
sliced |
|
| 1 | 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.
