Pork Medallions with Beans and Rice and Mushy Peas
- 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.
Recipe courtesy of Herb Mesa
Recipe courtesy of Robert Irvine