Pork and Black Beans
Renee DeNovellis
ingredients
- 2 garlic cloves, minced
- 1/2 teaspoon hot paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 5 ounces lean pork tenderloin
- 1 teaspoon extra virgin olive oil
- 2 tablespoons white vinegar
- 1 15-ounce can black beans, rinsed and drained
- 1/2 carrot, finely diced
- 2 tablespoons fresh lime juice
- 1/2 tomato, diced
- 1 red onion, chopped
- 2 tablespoons chopped cilantro
directions
- 1
1. In a small bowl, combine the garlic, paprika, cumin and salt; rub into the pork.
- 2
2. In a medium nonstick skillet, heat the oil. Saute the pork until browned, 2-3 minutes on each side. Reduce the heat and cook, covered, turning occasionally, until cooked through, about 10 minutes. Transfer to a plate. Halve the pork lengthwise, then cut crosswise into the thin slices.
- 3
3. Add vinegar to the pan drippings and simmer, stirring, until the acidity cooks off, about 2 minutes. Add the beans, carrot and lime juice; cook, tossing, about 1 minute. Transfer to a medium bowl. Add the pork, tomato, onion and cilantro; toss to combine.
Source: Renee DeNovellis
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