PORK TENDERLOIN AND BEANS
I just made this recipe. It is sitting on the stove as we speak and it smells and tastes so good. The recipe originally called to simmer the pork, tomato sauce, water, onions and garlic for a half an hour. This really over cooked the pork in my opinion. Especially when coupled with the second simmer so I adjusted the simmer time down. You'll want to watch it so it is down to your likeing. Next time I make this recipe I will cube rather than strip the pork (what!!! Naked Pork!!!!). I love pinto beans so that's what I used. I am sure you could use any can of beans you like.
Provided by Budgiegirl
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown pork in oil.
- Add onions and garlic.
- Stir in tomato paste and water.
- Cover and simmer 15 minutes.
- Add beans and spices, simmer 5 minutes. Serve over hot rice.
CUMIN PORK WITH BEANS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Combine half of the red onion with the juice of 2 limes, the chopped chipotle, 1/2 teaspoon cumin and a pinch of salt in a bowl; set aside while you cook the pork.
- Sprinkle the pork with the remaining 1 1/2 teaspoons cumin; season with salt. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add the pork and brown on all sides, 8 minutes. Remove to a rimmed baking sheet; roast until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board.
- Add the bell peppers and the remaining 1 tablespoon olive oil to the skillet. Cook over medium-high heat until slightly softened, 4 minutes. Add 1/2 cup water and 1/4 teaspoon salt. Cook until the water evaporates, 4 more minutes. Remove from the heat; add the onion mixture.
- Toss the beans with the remaining red onion, the juice of the remaining lime, 2 teaspoons adobo sauce, the honey, cilantro and a pinch of salt. Slice the pork and serve with the beans and peppers.
Nutrition Facts : Calories 380 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 570 milligrams, Carbohydrate 24 grams, Fiber 7 grams, Protein 41 grams
PORK LOVERS BAKED BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 16 to 18 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Melt the butter in a saucepan over medium-high heat and fry the onion and jalapeno for a couple of minutes. Add the chorizo and saute until almost cooked, about 5 minutes. Pour onto a paper towel-lined plate to drain excess grease from the chorizo.
- Pour the beans into a 13-by-9-inch baking dish. Add the mustard, barbecue sauce, ketchup and hot sauce. Add the chorizo mixture and stir it all together. Lay the bacon slices on top and bake until the beans are bubbly and the bacon is brown, about 1 hour.
PORK TENDERLOIN WITH WHITE BEANS AND KALE
Pork tenderloin is paired with onions, garlic, bell peppers, kale and white beans to make a hearty and beautiful weeknight meal. Best of all, it's budget friendly!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
- Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
- Slice the rested pork on the diagonal and serve with the white bean and kale mixture.
OCTOBER BEANS WITH PORK TENDERLOIN AND ONION
I've always made dried beans with ham or bacon but I only had tenderloin so that's how I came up with this recipe. I sometimes add sliced onion to the pot when I add the beans. Please note that the cook time on 5 hours is on high. These can also be cooked on low for 8 hours, but the chops need to be started on high for 1 hour...
Provided by Barbara Miller
Categories Other Main Dishes
Time 6h15m
Number Of Ingredients 7
Steps:
- 1. first wash the dried beans in cold water and remove any stones or debris. then cover with water, plus 2" in a large pot. place over med high heat and bring to a boil. let boil 2 minutes. remove from heat and cover. let sit 1 hour. drain and rinse in warm water.
- 2. while beans soak add pepper to both sides of tenderloin. arrange in 6 quart crock pot/slow cooker so that all pieces touch the bottom. turn on high and close the lid. cook 1 hour. just before adding beans remove lid and turn the tenderloin onto the other side. add rinsed beans. add hot water to cover beans plus 2". cover and cook on high 4-6 hours.
- 3. 30 minutes before serving add the chicken bouillon cubes (crush then into the pot) and stir. replace lid.
- 4. To serve, break up tenderloin with a serving spoon then ladle the beans, tenderloin and broth into a bowl. Add chopped onion if you wish. Serve with cornbread and cooked greens.
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