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Southwestern Pork & Beans

Serves 4


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


  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