- Level: Easy
- Total: 1 hr
- Prep: 25 min
- Inactive: 10 min
- Cook: 25 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
