Pork Tenderloin With Black Beans And Sweet Plantains Recipes

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JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI



Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili image

My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!

Provided by Sally Renz Cummings

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 10h10m

Yield 8

Number Of Ingredients 9

1 ½ pounds pork tenderloin, cut into 2 inch strips
1 small onion, coarsely chopped
1 small red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

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.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g

CUBAN STYLE PORK TENDERLOIN SANDWICHES AND FRIED PLANTAINS



Cuban Style Pork Tenderloin Sandwiches and Fried Plantains image

Put The Buena Vista Social Club on the stereo and invite over a few friends to make a weeknight trip to Cuba! Put on your best cabana shirts and keep a limbo pole on hand!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield Up to 8 servings

Number Of Ingredients 25

1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed
Extra virgin olive oil or vegetable oil, for drizzling
1 small onion, minced
4 cloves garlic, finely chopped
2 limes, zested
1 large orange, zested
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 teaspoon dried oregano
8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls
4 teaspoons sugar
1/4 cup corn oil, 4 turns of the pan
4 black (ripe) plantains
1 teaspoon fine salt
6 dill pickles, chopped
1/2 cup sweet red pepper relish
2 scallions, chopped
1 pound shaved ham, from the deli counter
1 pound shaved Swiss cheese, from the deli counter
4 tablespoons butter, for toasting sandwiches
Frozen Mojito Slushes, recipe follows
1 pint lime sorbet or 1 can lime ade from frozen juice sectio
8 shots light rum
1/2 cup mint leaves
1 tray ice cubes

Steps:

  • Preheat oven to 425 degrees F.
  • Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
  • Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
  • Preheat a stovetop griddle over medium high heat.
  • Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
  • To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
  • Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
  • Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
  • Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.
  • In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

BERGY'S PORK TENDERLOIN WITH BLACK BEANS



Bergy's Pork Tenderloin With Black Beans image

This is a very versatile dish that you can have very spicy or not hot at all just adjust the spices. It is a meal in one wok. This is an entry in the ready, set cook contest of June 2002.

Provided by Bergy

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 tablespoon vegetable oil
1 1/2 lbs pork tenderloin, cut 1/2 inch thick slices and into 1 inch pieces
3 garlic cloves, crushed
2 medium carrots, thinly sliced
2 fresh tomatoes, chopped
1 (14 ounce) can black beans, drained
1 -2 tablespoon hot sauce (Peri-Peri or other to your liking)
3 tablespoons hoisin sauce
2 teaspoons fresh ginger, grated
1/4-1/2 cup beer
2 heads broccoli, separated into small crowns
3 (3 ounce) packages ramen noodles (do not use sauce pkgs)
1 1/2 cups mushrooms, cleaned and sliced
1 cup onion, chopped

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 WITH BLACK BEANS AND SWEET PLANTAINS



PORK TENDERLOIN WITH BLACK BEANS AND SWEET PLANTAINS image

Categories     Pork     Dinner

Yield 6 people

Number Of Ingredients 35

For pork:
1/2 tablespoon cumin seeds
1/2 tablespoon annatto (achiote) seeds
3/4 cup extra virgin olive oil
1 large clove garlic, peeled and minced
1 shallot, peeled and minced
2 cups Seville (sour) orange juice, or 1 1/2 cups blood orange juice mixed with 1/2 cup lemon juice
About 1/2 cup sherry vinegar
About 1/2 tablespoon sugar
Salt and freshly ground black pepper
2 pork tenderloins, each 1 1/4 to 1 1/2 pounds
3 large ripe plum tomatoes, halved
1 medium-size sweet onion, quartered
1/2 poblano chili, seeded
3 tablespoons lime juice
2 sour oranges or blood oranges, cut in thirds lengthwise
For black beans:
1 1/3 cups dried black beans
1 tablespoon cumin seeds
2 ounces smoked bacon, diced
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
3 tablespoons minced poblano chili
1/2 cup peeled, seeded and diced tomato
1 bay leaf
2 1/2 cups chicken stock, approximately
Salt and freshly ground black pepper
2 tablespoons minced cilantro leaves
For plantains:
4 plantains, yellow streaked with black; peeled
2 cinnamon sticks
3/4 cup light brown sugar
12 tablespoons soft unsalted butter
4 tablespoons dark rum
Salt to taste

Steps:

  • For pork: 1. Lightly toast cumin & annatto seeds in dry skillet. Grind. Heat 1 tbls oil in a skillet add spices and cook a few seconds until sizzling. Add garlic and shallot cook until softened. Add 1/4 c orange juice, deglaze pan and transfer contents to large bowl. 2. Add remaining orange juice, all but 3 tbls of the remaining oil, the vinegar and the sugar. Taste; mixture should be fairly sour. Season with salt and pepper. 3. Place pork in juice mixture, cover and refrigerate. Marinate 24 hrs. 4. Heat grill. Grill or broil tomatoes, onion and poblano until lightly charred. Chop coarsely and mix with 1 tbls remaining olive oil and the lime juice. Season with salt and pepper. Set aside. 5.Place pork on grill and cook, turning to get all sides and basting with marinade, about 20 mins, until meat thermometer reads 145 degrees for med. Cook longer if needed. For beans: 1. Place beans in a bowl and soak 4 to 8 hrs. 2. Preheat oven to 300 degrees. Toast cumin in a heavy dry saucepan. Remove and grind. Add bacon to pan. Cook until starting to brown. Add cumin, onion, pepper and chili. Cook over medium heat until softened. Add tomato and cook until beginning to give up juices. Drain beans and add. Add bay leaf and chicken stock. Bake about 1 1/2 hr til beans are very tender and still soupy. Add more stock if needed. Taste and season. Fold in cilantro and serve. For plantains: 1. Cut plantains in half crosswise, then each half lengthwise. Place in a saucepan with cinnamon sticks, sugar, half the butter and water to cover. Bring to a simmer; cook until plantains about 20 min. 2. Remove plantains from saucepan but don't discard cooking liquid. Purée plantains through a food mill or a potato ricer into a large bowl; do not use a food processor. Stir in remaining butter and 1/2 c or more cooking liquid to make a smooth purée. Add rum stir and season with salt. Serve at once, or set aside and reheat gently in saucepan adding liquid if needed.

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