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Ingredients
- 2 x Strips bacon,, chopped
- 1/2 c. Onion,, chopped
- 1/2 c. Celery, chopped
- 1/2 lb Chicken livers,, chopped
- 1/2 c. Green bell peppers,, chopped
- 4 x Red bell peppers, roasted,, skinned and seeded
- 2 x Chipotle peppers
- 1/2 lb Black eye peas,, soaked and cleaned
- 7 c. Chicken stock
- 1 c. Brown rice
- 8 x Tenderloins of pork
- 4 Tbsp. Jerk Rub
- 8 ounce Goat cheese,, sliced
- Â Â Fresh sage
Directions
- Cook bacon in pot. Add in onions, celery, livers and peppers, cook till soft.
- Add in peas and stock. Simmer for 30 min and add in rice simmer for an additional 40 min. Season with salt and pepper to taste. Reserve.
- Rub the tenderloins with Jerk Rub and let rest for 2 hrs. Grill for 4 min on each side. Let sit for 5 min before slicing. Serve with goat cheese and dirty rice. Garnish with fresh sage.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2921g | |
| Calories 2106 | |
| Calories from Fat 828 | 39% |
| Total Fat 93.37g | 117% |
| Saturated Fat 47.07g | 188% |
| Trans Fat 0.16g | |
| Cholesterol 926mg | 309% |
| Sodium 4165mg | 174% |
| Potassium 3591mg | 103% |
| Total Carbs 186.35g | 50% |
| Dietary Fiber 24.3g | 81% |
| Sugars 25.33g | 17% |
| Protein 123.85g | 198% |
