Recipe courtesy of Herb Mesa
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Pork Medallions with Beans and Rice and Mushy Peas
1 hr
25 min
4 servings
1 hr
25 min
4 servings


For the pork:
For the beans:
For the peas:
To serve:


In large bowl, place the pork, a good pinch of salt and pepper, lime juice and half of the chopped cilantro. Let the mixture sit for about 10 minutes. 

In a medium saute pan, heat 1 tablespoon olive oil over medium heat. Add the sliced onion to the pan and saute, stirring occasionally, until the onions are browned, about 8 to 10 minutes. Season with a little bit of salt. Set aside and keep warm. 

To make the beans: In a large saute pan, heat 2 tablespoons olive oil over medium heat and add the onion, green pepper, garlic, cumin, and the remaining half of the cilantro. Cook until the vegetables begin to soften, about 6 minutes. Stir in the beans and vinegar. Add the bay leaves. When the mixture comes to a simmer, reduce the heat to low and cook for 10 minutes. 

Preheat a grill or grill pan over high heat. 

Remove the pork from the marinade, shake off the excess liquid. Grill the pork for 5 minutes on each side. Cover and keep warm. 

In a small saucepan or in a microwave, with a little bit of water, heat the peas until warmed through. Drain the water and place the peas in a food processor. Puree the peas until just smooth. Transfer the puree to a bowl and stir in the sour cream until fully incorporated. 

Divide the rice among 4 plates. Place a piece of pork on each plate. Top the pork with a spoonful of pea puree, then the onions, and then the beans.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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