BERGY'S PORK TENDERLOIN WITH BLACK BEANS
This is a very versatile dish that you can have very spicy or not hot at all just adjust the spices. It is a meal in one wok. This is an entry in the ready, set cook contest of June 2002.
Provided by Bergy
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in wok.
- Stir fry the pork with the garlic until the pork is cooked and nicely browned, remove from wok You may need to spray the wok with a little oil (I didn't).
- Add Carrots ans sauté until ala dente remove and put them with the pork.
- Sauté the mushrooms& onion until the onion is translucent.
- Add tomatoes and black beans.
- Combine hot sauce, hoisin and ginger; add to the wok.
- Return the pork and carrots to the wok.
- Add enough beer so there is some sauce but not swimming.
- Add broccoli; cover and steam for 3 minutes.
- Meanwhile cook the ramen noodles.
- Serve pork mixture over the noodles.
ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO
Steps:
- For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
- To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.
COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS
A robust rub adds major flavor to lean, quick-cooking pork tenderloin. The finely ground coffee lends a pleasant bitter note that is tempered by brown sugar and dried spices. The addition of green beans makes this a one-pan meal that can be on the table in no time at all.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the top third of the oven and preheat the broiler to high.
- Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
- Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
- Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
- Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.
SPICY PORK CHOPS WITH BLACK BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a large grill pan or grill over medium-high heat. Rub the pork chops with 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add 1/4 cup enchilada sauce, the chile powder and 2 teaspoons olive oil. Rub all over the pork and set aside at room temperature. Toss the sliced red onion with the lime juice and a pinch of salt in a medium bowl; set aside.
- Heat the remaining 5 teaspoons olive oil in a saucepan over medium heat. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and remaining 2 tablespoons enchilada sauce and cook, stirring, until mostly dry, 2 minutes. Add the beans and their liquid along with 1/2 cup water; bring to a simmer. Mash about one-third of the beans against the side of the pan with a spoon. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper.
- Meanwhile, lightly char the tortillas on the grill pan, about 1 minute per side. Stack and wrap in a kitchen towel to keep warm.
- Lightly oil the grill pan. Grill the pork chops until marked and cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas and avocado among plates. Season the avocado with salt and pepper. Toss the cilantro leaves with the sliced red onion, then add to the plates.
PORK TENDERLOIN WITH WHITE BEANS AND KALE
Pork tenderloin is paired with onions, garlic, bell peppers, kale and white beans to make a hearty and beautiful weeknight meal. Best of all, it's budget friendly!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
- Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
- Slice the rested pork on the diagonal and serve with the white bean and kale mixture.
SHREDDED PORK WITH BEANS
A friend gave me this recipe, which my sons say is a keeper. For a change of pace, spoon the tasty filling into soft tortillas. -Sarah Johnston, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a 5-qt. slow cooker, place the pork, beans and picante sauce. Cover and cook on low for 8 hours or until pork is tender. Shred pork; return to slow cooker. Serve with rice if desired.
Nutrition Facts : Calories 207 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 595mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
PORK AND BLACK BEAN STEW
My Brazilian friend makes this for me occasionally and it is fabulous!
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
- Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g
JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI
My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!
Provided by Sally Renz Cummings
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 10h10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
- Break up pieces of cooked pork to thicken the chili before serving.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g
PORK TENDERLOIN AND BEANS
I just made this recipe. It is sitting on the stove as we speak and it smells and tastes so good. The recipe originally called to simmer the pork, tomato sauce, water, onions and garlic for a half an hour. This really over cooked the pork in my opinion. Especially when coupled with the second simmer so I adjusted the simmer time down. You'll want to watch it so it is down to your likeing. Next time I make this recipe I will cube rather than strip the pork (what!!! Naked Pork!!!!). I love pinto beans so that's what I used. I am sure you could use any can of beans you like.
Provided by Budgiegirl
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown pork in oil.
- Add onions and garlic.
- Stir in tomato paste and water.
- Cover and simmer 15 minutes.
- Add beans and spices, simmer 5 minutes. Serve over hot rice.
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