Prev Recipe Next Recipe

Recipe courtesy of Herb Mesa

Show: Food Network Star

Episode: Cooking for Eva Longoria

Save Recipe Print

Pork Medallions with Beans and Rice and Mushy Peas

Total:: 1 hr
Prep:: 25 min
Inactive:: 10 min
Cook:: 25 min

Yield:: 4 servings

Level:: Easy

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Name: Pork Medallions with Beans and Rice and Mushy Peas
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 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; 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; 1 can sweet peas, drained; 1/4 cup fat-free sour cream; 1 cup cooked brown rice