A while back I bought a whole boneless pork loin
when it was on sale. It was 10 lbs. so I cut it into
5 2-lb. chunks and froze them. So, I was thinking
I'd like to cook one of them and was looking for a simple
recipe. I went through all my pork recipes and decided to
try this one.

CARIBBEAN-STYLE ROASTED PORK WITH SPICED PINEAPPLE SAUCE

1 1/2 t. salt
1 1/2 t. pepper
1 t. allspice
1 t. ginger
3 T. lime juice
1 1/2 lb. pork tenderloin
1 19-oz. can black beans, undrained
hot cooked rice
Spiced Pineapple Sauce
fresh pineapple slices for garnish

Combine first 4 ingredients. Sprinkle lime juice over
pork and rub evenly with spice mixture. Place on a
lightly greased baking sheet. Bake at 450F for 25-30
minutes or until a meat thermometer inserted into thickest
portion registers 160F. Cut into slices. Cook black beans
in a saucepan until thoroughly heated; drain, and spoon
over rice. Top with pork slices. Serve with Spiced Pineapple
Sauce. Garnish, if desired, with pineapple slices. Makes
6 servings. (Caribbean - This delicious recipe is the from
the Southern Living Cooking School in Richmond, VA, 2001.)

Spiced Pineapple Sauce:
1 c. pineapple juice
1/2 c. orange juice
3 T. brown sugar
1/2 t. allspice
1/2 t. ginger
1/4 t. salt

Cook all ingredients in a small saucepan over medium-high
heat about 10 minutes or until slightly thickened. Makes
1 1/2 cups.

Of course, this calls for tenderloin but I used it with
my boneless loin roast. It worked fine. I roasted it in
a small disposable aluminum pan which I doused with a few
T. of olive oil. I roasted it for about an hour. It charred
a bit - I probably should have used a lower temp. but it was
still good. I didn't mind the charring.

For the pineapple sauce I used canned crushed pineapple in juice.
I drained the pineapple and got just 1 c. of juice so that worked
out perfectly. I decided to add some of the pineapple bits back
in to the sauce so I added about half of them.

For the black beans I bought Bush's canned black beans.
I used 2 cans and rinsed them well then put them in a small
pyrex casserole and add seasonings similar to a recipe in my
Caribbean cookbook. I threw in a couple of small bay leaves
and added dried oregano, cumin, and some ancho chile powder.
I didn't have any fresh garlic so I added garlic powder. I
added a little water also. I heated the beans in the microwave
and then stirred them up and let them sit for an hour for the
flavors to meld until the rest of the dinner was ready.

I made a large batch of rice in the microwave also.

When it was ready to eat I reheated the beans briefly. I cut
2 slices of the pork and put them on the plate and drizzled a
spoonful of the pan juices over them. Next to them
I spread a generous helping of hot rice and then topped the
rice with a layer of black beans. I then drizzled the pineapple
sauce over both the meat and the rice and beans. It was really
good. Looking forward to more tonight!

For dessert I made a recipe I got out of the local paper
recently in an article about Meyer lemons. I got the Meyer
lemons at Whole foods. The recipe was for Meyer Lemon Pudding
Cake.

I was not impressed. It's not bad but it's not great. I've
had better pudding cakes. I'm not posting the recipe because
I don't think it's worth it.

Also, I don't get the whole Meyer lemon hoopla. I tasted some
of the juice when I was squeezing them and it tastes just like
regular lemon juice to me. Also, I heard that they are rounder
than regular lemons. Well, in the whole bin of them at Whole
Foods, there was only one round one. The rest looked just like
regular lemons. So they 1) taste just like regular lemons and
2) look just like regular lemons (not that the shape matters, but
I'm just saying. . . ). Last time I'll use them, that's
for sure. Got better things to do with my money. :-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?