RCI-VG.004.1277.001
Southwestern Pork and Beans
Southwestern Pork and Beans from the Recidemia collection
Prep15 min
Cook180 min
Total195 min
Servings4
Difficultyintermediate
Ingredients
- Pork tenderloin1/2 poundcut into 12 equal slices
- 1/2 teaspoon
- vegetable oil2 tablespoonsdivided
- yellow onion1/2 smallthinly sliced (about 1/4 cup)
- canned pinto beans2 cupsdrained and rinsed
- 2 cups
- garlic2 clovesminced
- 2 tablespoons
- 1 tablespoon
- 1 teaspoon
- 1/2 teaspoon
Method
1
Pat the pork tenderloin slices dry with paper towels, then season both sides evenly with ground coriander and salt.
2
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid crowding, sear the pork slices for 2–3 minutes per side until golden brown, then transfer to a plate.
5 minutes
4
Reduce heat to medium and add the remaining 1 tablespoon of vegetable oil to the skillet, then sauté the sliced onion until softened and lightly caramelized, about 3 minutes.
3 minutes
5
Stir in the minced garlic and minced jalapenos, cooking for about 1 minute until fragrant.
1 minutes
6
Add the tomato paste and dried oregano, stirring constantly for 1 minute to toast the spices.
1 minutes
7
Pour in the crushed tomatoes with their juices and add the drained pinto beans, stirring to combine.
2 minutes
8
Return the seared pork slices to the skillet, nestling them into the sauce and bringing the mixture to a gentle simmer.
1 minutes
9
Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and the pork is tender.
23 minutes
10
Taste and adjust seasonings as needed with additional salt or oregano, then serve hot.