Pork Tenderloin And Beans Recipes

PORK TENDERLOIN WITH HONEY GARLIC SAUCE

Steps:

• Preheat oven to 180C/350F.
• Mix Sauce ingredients together.
• Mix Rub ingredients then sprinkle over the pork.
• Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
• When pork is almost seared, push to the side, add garlic and cook until golden.
• Pour sauce in. Turn pork once, then immediately transfer to the oven.
• Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
• Remove pork onto plate, cover loosely with foil and rest 5 minutes.
• Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
• Remove from stove, put pork in and turn to coat in sauce.
• Cut pork into thick slices and serve with sauce!

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI

Steps:

• Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
• Break up pieces of cooked pork to thicken the chili before serving.

TENDER PORK STEW WITH BEANS

Steps:

• Season pork tenderloin with salt and black pepper.
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
• Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
• Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

BERGY'S PORK TENDERLOIN WITH BLACK BEANS

Steps:

• Heat oil in wok.
• Stir fry the pork with the garlic until the pork is cooked and nicely browned, remove from wok You may need to spray the wok with a little oil (I didn't).
• Add Carrots ans sauté until ala dente remove and put them with the pork.
• Sauté the mushrooms& onion until the onion is translucent.
• Add tomatoes and black beans.
• Combine hot sauce, hoisin and ginger; add to the wok.
• Return the pork and carrots to the wok.
• Add enough beer so there is some sauce but not swimming.
• Add broccoli; cover and steam for 3 minutes.
• Meanwhile cook the ramen noodles.
• Serve pork mixture over the noodles.

PORK TENDERLOIN AND BEANS

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.

PORK TENDERLOIN WITH WHITE BEANS AND KALE

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.

SLOW COOKER PORK LOIN AND BEANS

Steps:

• Rub the pork roast all over with the barbecue seasonings or seasoned salt.
• Place the roast in the crock pot and then add the water or broth and onion.
• Cover and cook on LOW for 4 to 6 hours.
• Drain off the excess liquids and add the canned beans, barbecue sauce, and pepper; cook for 2 to 3 hours longer.
• Taste and add salt, as needed.
• Serve the pork on a platter with the beans, along with coleslaw, cornbread or muffins, and potato salad. Tips and Variations The pork and beans are essential for flavor, but great northern beans, pinto beans, kidney beans, navy beans, or similar beans may be substituted for the black beans and/or lima beans. Brown the pork roast on all sides in a small amount of vegetable oil a skillet over medium-high heat. Boneless center-cut loin pork chops may be substituted for the pork roast. Replace the seasoned salt blend with a Cajun seasoning blend. Add chopped red or green bell pepper to the pork along with the beans and continue cooking for 2 to 3 hours. Rub the pork roast with about 1 teaspoon of minced garlic along with the seasoned salt or seasoning blend. The USDA recommends a minimum safe internal temperature of 145 F for cuts of pork. If you want to avoid undercooking or overcooking the pork, check with an instant-read thermometer inserted into the center of the loin. You Might Also Like Herb-Crusted Pork Loin Honey-Bourbon Glazed Pork Loin Bacon Wrapped Pork Loin With Marmalade Brown Sugar Glaze Orange Braised Pork Loin Pork Loin With Bacon and Brown Sugar Glaze Favorite Rainy Day Barbecue Recipes