1. Make Rice and Beans: Cook rice according to package directions. Stir in drained beans and heat.

2. Make Pineapple Relish: Combine all ingredients in bowl.

3. Cut pork into 8 equal pieces. Between 2 sheets of wax paper, press pieces 1/2 inch thick. Sprinkle with salt. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add pork and cook, 6 minutes per side until heated through. Transfer to plate.

4. Add remaining 1 teaspoon oil to skillet. Add onion and cook until softened, 5 minutes. Stir in preserves, jerk sauce and broth; boil 1 minute. Spoon over pork and papaya.

*To defat broth: Freeze the broth for 30 minutes until fat solidifies on th surface. Remove fat from surface with a slotted spoon.

Per serving: 1038 Calories; 12g Fat (10% calories from fat); 9g Protein; 232g Carbohydrate; 1mg Cholesterol; 1676mg Sodium

pork, think again! Lean tenderloin has only about five grams of fat per serving.