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From: Kidney Friendly Comfort Foods, A Collection of Recipes for Eating Well with Chronic Kidney Disease by Katie Lee Joel
For other great recipes, visit www.aakp.org (select search site, type in recipes) and www.davita.com/recipes/
Another great recipe source: Brilliant Eats: Simple and Delicious Recipes for Anyone who Wants to be KidneyWise by Kelly Welsh, R.D., C.D. printed and distributed by PKD. Visit www.kidneywise.org or call 1-800-PKD-CURE
Watch our web site for recipes from this wonderful book!
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Jerk Pork Tenderloin
Makes 6 servings, 4 ounces of beef each
2 pound pork loin roast, boneless 3 cloves garlic, minced 1/2 teaspoon ground black pepper 1 teaspoon ground cumin 2 teaspoons ground allspice 1 teaspoon chili powder 1 teaspoon cinnamon 2 tablespoons vegetable oil 6 scallions, coarsely chopped
Optional: cayenne pepper or Scotch bonnet peppers to taste
Preheat oven to 350°. Mix all ingredients and coat pork tenderloin. Marinate at least two hours. Roast, uncovered, for about 35 minutes, or until internal temperature is 160°F.
Nutritional Analysis: Per serving – 4 oz.
Calories: 233 kcals Protein: 30 g Carbohydrates: 1 g Total Fat: 12 g Sat. Fat 2.5 g Cholesterol: 93 mg Phosphorus: 296 mg Sodium: 65 mg Fiber: 0 g Calcium: 9 mg Potassium: 460 mg/11.8 mEq (milliequivalent) |
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Nebraska Kidney Association |


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Recipe of the Month |