Pork With Black Beans, Brown Rice, and Green Chili-Cilantro Sauce

pork-beans-rice-chili
Photo by Johnny Miller
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 618 calories
    • Fat 28 g
    • Sat Fat 5 g
    • Cholesterol 99 mg
    • Sodium 752 mg
    • Protein 43 g
    • Carbohydrate 48 g
    • Sugar 1 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 54 mg

Heat oven to 425° F.Cook the rice according to the package directions, placing the beans on top of the rice during the last 2 minutes of cooking to warm through. Stir with a fork to combine.Meanwhile, combine the cilantro, green chilies, radishes, scallion, lime juice, 4 tablespoons of the oil, and ½ teaspoon salt in a medium bowl.Heat the remaining 2 tablespoons of oil in a large skillet over high heat. Season the pork with the cumin and ½ teaspoon each salt and pepper. Cook, in 2 batches, until brown, 3 to 5 minutes.Return all the pork to the skillet and transfer to the oven. Cook until an instant-read thermometer inserted into the thickest medallions registers 145° F, 6 to 8 minutes.Serve the rice and beans warm, topped with the pork and cilantro sauce.

Ingredients

  1. Check 1 cup long-grain brown rice
  2. Check 1 15.5-ounce can black beans, rinsed
  3. Check 1/2 cup chopped fresh cilantro leaves
  4. Check 1 4.5-ounce can diced green chilies
  5. Check 4 radishes, sliced
  6. Check 1 scallion, sliced
  7. Check 1 tablespoon fresh lime juice
  8. Check 6 tablespoons olive oil
  9. Check kosher salt and black pepper
  10. Check 1 1/2 pounds pork tenderloin, cut crosswise into 8 pieces
  11. Check 1 teaspoon ground cumin

Directions

  1. Heat oven to 425° F.
  2. Cook the rice according to the package directions, placing the beans on top of the rice during the last 2 minutes of cooking to warm through. Stir with a fork to combine.
  3. Meanwhile, combine the cilantro, green chilies, radishes, scallion, lime juice, 4 tablespoons of the oil, and ½ teaspoon salt in a medium bowl.
  4. Heat the remaining 2 tablespoons of oil in a large skillet over high heat. Season the pork with the cumin and ½ teaspoon each salt and pepper. Cook, in 2 batches, until brown, 3 to 5 minutes.
  5. Return all the pork to the skillet and transfer to the oven. Cook until an instant-read thermometer inserted into the thickest medallions registers 145° F, 6 to 8 minutes.
  6. Serve the rice and beans warm, topped with the pork and cilantro sauce.