Caribbean Pork Bowl Recipes

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

Steps:

• Blanch tomatillos in boiling water for 5 minutes or until they begin to soften.
• Remove husk, drain and rinse in cold water.
• Pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped.
• Cover and chill.
• Blend spices.
• Toss trimmed pork with spice mixture.
• Heat oil in a large saute pan over medium-high heat.
• Saute pork for 5 minutes, stirring occasionally.
• Stir in kielbasa and garlic.
• Saute an additional 5 minutes or until kielbasa begins to brown, stirring to keep the garlic from burning.
• Deglaze with lime juice and boil until syrupy, 1-2 minutes.
• Serve with black beans and rice, and top with tomatillo salsa.

Steps:

• Cook tenderloin in oil in a large skillet.
• Add onion and carrots and cook until pork is no longer pink inside.
• Stir in pineapple, water, barbecue sauce, ground ginger, bell pepper, and rice.
• Bring to a boil; cover and let stand 5 minutes.

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
• Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.