Southwestern Pork & Beans
The classic recipe with a kick of spice.
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 |
- 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.
- 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.
- 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.
- Return pork to skillet; cook, covered, until heated through, about 3-4 minutes. Serve immediately.
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