Email Recipe


Your Name:

Your Email:

Friends Email: (separate multiple addresses w/ commas)

Subject:

Message:



Set Timer

Enter Timer Name:

Enter Time:

Increase Hours   Increase Minutes   Increase Seconds
: :
Hours   Minutes   Seconds
Decrease Hours   Decrease Minutes   Decrease Seconds

Start

X

Southwestern Pork & Beans

Serves 4

Ingredients:

1/2 lb pork tenderloin, cut into 12 equal slices
1/2 teaspoon ground coriander
2 tablespoons canola oil
1/4 cup thinly sliced yellow onion
2 cups canned pinto beans, drained and rinsed
2 cups canned crushed tomatoes
2 tablespoons minced jalapenos
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt

Directions:

  1. Lay pork slices on a cutting board. Using a meat mallet or the flat side of a heavy knife, pound each slice to an even 1/8-inch thickness. Sprinkle both sides of pork with coriander, lightly pressing into meat.
  2. In a large skillet, heat half the oil over high heat. Add some pork slices to skillet; cook in batches until browned, about 2 minutes per side. Place pork on a plate. Repeat with remaining pork slices.
  3. Add remaining oil to skillet and heat over medium heat. Add onion and saute until soft, about 5 minutes. Reduce heat to medium-low. Stir in jalapeno pepper, tomato paste, oregano, and salt. Cook, partially covered, until tomatoes soften, about 20 minutes.
  4. Return pork to skillet; cook, covered, until heated through, about 3-4 minutes. Serve immediately.
Season: Winter