* Exported from MasterCook *

Rum Glazed Pork

Recipe By : Houston Chronicle-6/20/98
Serving Size : 2 Preparation Time :0:00
Categories : Just For 2 Pork

Amount Measure Ingredient -- Preparation Method
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3/4 pound pork tenderloin
1/4 cup brown sugar
1/4 cup rum
4 teaspoons Dijon mustard

Preheat broiler. Pound pork to 2" thick with the palm of your hand or the back of a heavy skillet. Line baking sheet with foil. Place pork on sheet and broil 5" from heat for 5 min. Turn and broil 5 min. Pork is done when meat thermometer reads 160 degrees.
Meanwhile, mix together the brown sugar, rum and mustard. Bring to a boil and simmer 1 min. Or heat in microwave on high 2 min. or until sayce is hot. Slice pork and spoon sauce over top.

446 cal, 49.8 g pro, 26.6 g carb, 8.6 g fat, 159 mg chol, 367 mg sod

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NOTES : Serve with Black Bean and Rice Salad


* Exported from MasterCook *

Black Bean and Rice Salad

Recipe By : Houston Chronicle-6/20/98
Serving Size : 2 Preparation Time :0:00
Categories : Just For 2 Salad

Amount Measure Ingredient -- Preparation Method
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1/2 cup long-grain white rice
2 tablespoons red wine vinegar (or balsamic)
1 tablespoon olive oil
2 tablespoons water
2 tablespoons chopped red onion
1 medium garlic clove -- crushed
1 cup canned black beans -- rinsed & drained
1/2 cup chopped fresh cilantro
salt and pepper

Bring a large pot with 2-3 qts of water to a boil. Add rice and boil, uncovered, about 10 min. Test a grain; rice should be cooked through but not soft. Drain. Meanwhile whisk vinegar, oil and water together. Add onion and garlic. Add to rice with the beans and cilantro and toss with a fork. Add salt and pepper to taste.

363 cal, 11.3 g pro, 61.5 g carb, 7.7 g fat, 0 chol, 7 mg sod

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