Pork Medallions with Beans and Rice and Mushy Peas

Total Time:
1 hr
25 min
10 min
25 min

4 servings

  • For the pork:
  • 4 pork medallions (about 2 pounds)
  • Kosher salt and freshly ground black pepper
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro, divided
  • 1 tablespoon olive oil
  • 1 medium onion, sliced thin
  • For the beans:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 green pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 teaspoon red wine vinegar
  • 2 bay leaves
  • For the peas:
  • 1 can sweet peas, drained
  • 1/4 cup fat-free sour cream
  • To serve:
  • 1 cup cooked brown rice
  • 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.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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    Recipe courtesy of Food Network Kitchen