Ingredients
- 500 g of pork loin
- 400 g of kidney beans, drained
- 1 tsp of dried oregano
- 250 g of long-grain rice
- 2 tbsp of jerk seasoning
- 2 tbsp of sunflower oil
- 1 tbsp of honey
- 1 lime, finely grated zest and juice only
- 1 mango, coarsely grated
- 150 g of green beans, trimmed and halved
- 1 onion, diced
Method
Step 1
Heat the oven to 200°C/180°C fan/Gas 6. Brush the pork with 1 tbsp of the oil, coat in the jerk seasoning and roast for 20 minutes, until cooked through.Step 2
Meanwhile, cook the green beans in a pan of boiling water for 4 minutes, then drain.Step 3
Cook the rice according to pack instructions.Step 4
Heat the remaining oil in a pan and stir-fry the onion for 5 minutes until softened. Add the cooked green beans and rice, oregano, kidney beans and mango and stir-fry for 5-6 minutes until piping hot.Step 5
Whisk together the lime zest, juice and honey.Step 6
Divide the rice mixture between 4 serving dishes, top with slices of cooked jerk pork and drizzle with the lime dressing.