Pork For Baby with Red Beans and Rice
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Ingredients
  • 1 small pork tenderloin, about ½ pound
  • 1 tsp of olive oil
  • 2 tbs of apple juice
  • ⅛ tsp freshly grated nutmeg
  • ½ cup of cooked low sodium small red beans, rinsed and drained
  • ½ cup Pork For Baby
  • 1 cup cooked Brown Rice
  • ½ tsp minced fresh flat leaf parsley
  • ¼ tsp ground cumin
Instructions
  1. Preheat the oven at 400 degrees.
  2. Line a small roasting pan with aluminum foil. Place the pork in the lined roasting pan making sure the tenderloin is trimmed of the fat or any silvery membrane.
  3. Drizzle the tenderloin with the olive oil and apple juice then top with the grated nutmeg.
  4. Bake the pork until it is opaque and no longer has pink in the middle. This will take about 20 minutes. The internal temperature of the tenderloin should be 160 degrees when tested with a meat thermometer.
  5. Once finished, take the tenderloin out of the oven and allow to rest on a cutting board.
  6. Once cool enough to handle, use a sharp knife to cut the pork across the grain into thin slices. Cut the slice into very small pieces. Adjust the size of the meat based on your child’s chewing ability. You could even zap it in a food processer till the meat resembles tiny crumbs. Add water if needed to moisten.
  7. Refrigerate in an airtight container for up to 2 days or spoon individual portions into ice-cube trays and freeze covered for up to 1 month.
  8. In a bowl stir together the beans, pork, rice, parsley, and cumin and toss to mix well.
  9. Adjust the texture to your baby’s chewing ability by either fork mashing or zapping in a food processer. Add water as needed.
  10. Refrigerate in an airtight container for up to 2 days or spoon individual portions into ice-cube trays or other baby-food freezer containers and freeze covered for up to 1 month.
Recipe by janie-jean at https://janie-jean.com/2014/07/21/pork-for-baby-with-red-beans-and-rice/