Pork Medallions with Beans and Rice and Mushy Peas

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  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Inactive: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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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

  1. 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. 
  2. 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. 
  3. 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. 
  4. Preheat a grill or grill pan over high heat. 
  5. Remove the pork from the marinade, shake off the excess liquid. Grill the pork for 5 minutes on each side. Cover and keep warm. 
  6. 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. 
  7. 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.