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Title: Grilled Tenderloins of Pork with Hoppin' Johns (Gc)
Categories: Categories
Yield: 1 Servings
| 2 | Strips bacon; minced | |
| 1/2 | c | Onion; minced |
| 1/2 | c | Celery minced |
| 1/2 | lb | Chicken livers; minced |
| 1/2 | c | Green bell peppers; minced |
| 4 | Red bell peppers; roasted, skinned | |
| ; and seeded | ||
| 2 | Chipotle peppers | |
| 1/2 | lb | Black eye peas; soaked and cleaned |
| 7 | c | Chicken stock |
| 1 | c | Brown rice |
| 8 | Tenderloins of pork | |
| 4 | tb | Jerk rub |
| 8 | oz | Goat cheese; sliced |
| Fresh sage |
Cook bacon in pot. Add onions, celery, livers and peppers, cook until soft. Add peas and stock. Simmer for 30 minutes and add rice simmer for an additional 40 minutes. Season with salt and pepper to taste. Reserve.
Rub the tenderloins with Jerk Rub and let rest for 2 hours. Grill for 4 minutes on each side. Let sit for 5 minutes before slicing. Serve with goat cheese and dirty rice. Garnish with fresh sage.
All Recipes Copyright, 1997, TV FOOD NETWORK, G. P. , All Rights Reserved
Busted for you by Gail Shermeyer <4paws@netrax. net>
Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3638
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