Southwestern Pork and Beans

From Recidemia English
Jump to: navigation, search


  • 1/2 pound Pork tenderloin, cut into 12 equal slices
  • 1/2 teaspoon ground coriander
  • 2 tablespoons vegetable oil, divided
  • 1/2 small yellow onion, thinly sliced (about 1/4 cup)
  • 2 cups canned pinto beans, drained and rinsed
  • 2 cups canned crushed tomatoes
  • 2 cloves garlic, minced
  • 2 tablespoons minced jalapenos
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt


Lay Pork slices on a cutting board. Using a meat mallet or the flat side of a heavy knife, pound each slice to an even 1/8-inch thickness. Sprinkle both sides of Pork with coriander, lightly pressing into meat.

In a large skillet, heat half the oil over high heat. Add some Pork slices to skillet; cook in batches until browned, about 2 minutes per side. Place Pork on a plate. Repeat with remaining Pork slices. Add remaining oil to skillet and heat over medium heat. Add Onion and saute until soft, about 5 minutes.

Reduce heat to medium-low. Stir in jalapeno pepper, tomato paste, oregano, and salt. Cook, partially covered, until tomatoes soften, about 20 minutes.

Return Pork to skillet; cook, covered, until heated through, about 3 to 4 minutes. Serve immediately.