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Saturday, July 19, 2008

Caribbean Pork & Black Beans

Print Friendly and PDF 1 orange
1 limes
1 tsp cumin
salt and pepper
1 pork tenderloin
1 Tbsp olive oil
1 onion, chopped
3 cloves minced garlic
1 can black beans, drained, rinsed
1/2 c. chicken broth
1/8 tsp crushed red pepper
1/4 c. fresh chopped cilantro
1 avocado, sliced

1. Grate 1 tsp of zest & squeeze 1/3 c. juice from orange. From lime, grate 1/2 tsp zest and squeeze 2 Tbsp juice.

2. Combine zest, cumin, 1/4 tsp salt & 1/4 tsp pepper. Cut pork crosswise into pieces. Place on sheet of plastic wrap and rub with cumin mixture. Let stand.

3. Heat oil in skillet. Cook pork and onions until pork is cooked through. Add remaining ingredients. Bring to boil, cover & simmer until pork is tender-about 10 minutes. Serve over rice & top with fresh avocado, if desired.

I served this with the Mexican Rice Pilaf recipe & it was AMAZING!

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