Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Caribbean Pork and Rice

    Source of Recipe

    1 lb. pork tenderloin, cut into chunks
    1 Tbsp. oil
    1 medium onion, chopped
    2 medium carrots, chopped
    1 can (14 oz.) pineapple chunks, drained
    1 can (14 oz.) water
    1/4 cup BULL'S-EYE Original Barbecue Sauce
    1 tsp. ground ginger
    1 green pepper, chopped
    2 cups uncooked MINUTE White Rice

    COOK tenderloin in oil in a large skillet. Add onion and carrots and cook until pork is no longer pink inside.
    STIR in pineapple, water, barbecue sauce, ground ginger, green pepper and rice.
    BRING to boil; cover and let stand 5 minutes.

    Can also be made with Chicken




previous page | recipe circus home page | member pages
mimi's cyber kitchen |