1 (1-pound) pork tenderloin, visible fat removed
1 teaspoon ground allspice
2 teaspoons extra-virgin olive oil, canola oil, vegetable or corn oil
¼ teaspoon black pepper
4 Granny Smith apples (or any apple you like), washed, cored, and thinly sliced
½ teaspoon ground cinnamon
2 teaspoons lime juice or lemon juice
1 cup chopped cilantro or parsley
2 green onions, chopped
2 cups cooked brown rice or 2 (8-ounce) packets fully cooked brown rice, warmed
Cooking Tips: Letting meat like pork or beef rest for a few minutes when it comes out of the oven allows the meat to keep more of its juices.
Keep it Healthy: Fruit isn’t just for breakfast or snacks but can be part of dinner like in this recipe. Cooked pears or apples are great side dishes to meat, pineapple chunks make excellent fruit salsas, and oranges go great in salad.
Cook Once, Eat Twice: Double the pork tenderloin and use the leftovers to make Jerk Pork Sandwiches. Just chop the pork into small pieces and coat with the jerk spices.
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.