Pork Tenderloin and Black Beans

by Diana Neal

Prep time: 0:20 Overall time: 1:00

Servings: 4 servings

INGREDIENTS

2 t. dried thyme, divided
1 t. fresh ground pepper
1/4 t. salt
1 pork tenderloin
2 T. 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 small can 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.

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Tagged: maincourses, pork, porktenderloin add tags

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