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
- 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.