Uh oh! Something went wrong...
- You must be logged in to do that.
- You must be logged in to do that.
- You must be logged in to do that.
Pork Tenderloin and Black Beans
by Diana Neal
Prep time: 0:20
Overall time: 1:00
SERVINGS
4 to 5 servings scale / convert
INGREDIENTS
2 tsp. dried thyme, divided
1 tsp. fresh ground pepper
1/4 tsp. salt
1 pork tenderloin
2 tsp. olive oil (not extra virgin)
1 each red and yellow pepper, sliced into strips
1 yellow squash sliced medium
1 zucchini sliced at an angle
4 green onions to 1-inch lengths
2 cloves garlic, sliced thin
1 can black beans rinsed and drained (size of can depends on how many you want to add)
1 can (sm.) stewed tomatoes (unseasoned)
INSTRUCTIONS
Combine 1 t. thyme, pepper, and salt. Roll pork, pressing spice mix into it. Heat oil in a large skillet to med-high heat. Sear pork on all sided and then turn heat down to med. and cook until pork is done, about 25 minutes. Remove pork and place on a cutting board and cover with foil. In same skillet, same heat add all the veg and remaining thyme. Cook to tender crisp. Add beans and tomatoes with tomato liquid. Cook 2-3 minutes more. Remove from heat and place cooked veg on a platter. Slice tenderloin thin and arrange on top.
CHEF COMMENTS
No comments are available.
TAGS
main courses, pork, porktenderloin add tags
Have you made it? What'd you think?
Log in to review this recipe.
