Frank's Recipes! Low Fat Jerk Pork with Papaya

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Low Fat Jerk Pork with Papaya

1 1/3 pounds pork tenderloin, or pork loin
1 banana, coarsely chopped
3/4 cup chutney, mango chutney or other
1/4 cup lime juice
3 tablespoons unsweetened coconut flakes
1 pound pasta, angel hair pasta (dry)
3/4 cup chicken broth
1/4 cup seasoned rice vinegar (or 1/4 cup unseasoned plus 1 tablespoon sugar)
1/4 cup cilantro, minced
2 teaspoons sugar
2 papayas, (peeled, seeded and cut in 1/2 inch slices)

Jerk Seasoning:
1/4 cup cilantro, firmly packed)
3 tablespoons water
3 tablespoons fresh ginger, minced
2 tablespoons whole black peppercorns
1 tablespoon ground allspice
1 tablespoon brown sugar, (packed)
2 cloves garlic
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg

Prepare Jerk Seasoning Paste by combining all ingredients in a blender or food processor until a smooth paste. Place pork and jerk paste in a zip lock baggie and refrigerate 20 minutes or up to 1 day. In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare a barbecue for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan. Cover barbecue, open vents and cook until meat thermometer inserted in thickest part of pork registers 155 degrees (about 20 minutes for tenderloins). Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and stir over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoon lime juice mixed with sugar. Cut pork across grain into 1/2" thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana-chutney relish to add to taste.

Makes 6 servings.

Calories 529 Fat 8 g Carbs 83 g Sodium 358 mg Fiber 2 g.