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southwestern Pork And Beans serves 4. 1/2 Pound Pork Tenderloin, Cut Into 12 Equal Slices
1/2 Teaspoon Ground Coriander
2 Tablespoons Vegetable Oil, Divided
1/2 Small Yellow Onion, Thinly Sliced (about 1/4 Cup)
2 Cups Canned Pinto Beans, Drained And Rinsed
2 Cups Canned Crushed Tomatoes
2 Cloves Garlic, Minced
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 To 4 Minutes. Serve Immediately. |
