Ingredients for Caribbean Pork Bowl
- 1 pound tomatillos
- Fresh Pineapple
- White Onion
- Fresh Cilantro Leaves
- Fresh Lime Juice
- 1 jalapeño pepper (seeded and minced)
- 1 tablespoon sugar
- Kosher Salt
- Chili Powder
- Brown Sugar
- 1/4 teaspoon black pepper
- Olive Oil
- Pork Tenderloin
- 1 cup sliced kielbasa
- 2 cloves minced garlic
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How to Make Caribbean Pork Bowl
- Blanch 1 pound tomatillos in boiling water for 5 minutes, or until softened. Remove husk, drain, and rinse under cold water.
- Pulse blanched tomatillos, 1 cup chopped pineapple, 1/2 cup chopped red onion, 1/2 cup chopped cilantro, 2 tablespoons lime juice, 1 jalapeño pepper (seeded and minced), 1 tablespoon sugar, and 1/2 teaspoon salt in a food processor or blender until finely chopped. Cover and chill.
- In a small bowl, blend 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (optional), and 1/4 teaspoon black pepper.
- Toss 1.5 pounds trimmed pork (shoulder or loin) with the spice mixture.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the pork to the skillet and sauté for 5 minutes, stirring occasionally.
- Stir in 1 cup sliced kielbasa and 2 cloves minced garlic.
- Continue to sauté for another 5-7 minutes, or until the kielbasa begins to brown, stirring frequently to prevent the garlic from burning.
- Deglaze the pan with 2 tablespoons lime juice and simmer until the sauce thickens slightly, about 1-2 minutes.
- Serve the pork over black beans and rice. Top generously with the chilled tomatillo salsa.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
52g
Fat
38g
Carbs
7g
