Pork with cumin and beans
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 380, total fat 13 G., saturated fats 3 G., proteins 41 G., carbohydrates 24 G., fiber 7 G., cholesterol 95 mg, sodium 570 mg, sugar 1 G.
Calories 380, total fat 13 G., saturated fats 3 G., proteins 41 G., carbohydrates 24 G., fiber 7 G., cholesterol 95 mg, sodium 570 mg, sugar 1 G.
Many people prefer pork tenderloin for its ease of preparation. It doesn't require any cutting; it's juicier if eaten whole. It doesn't need to be marinated; it's already tender. And it cooks quickly. It's important not to overcook the tenderloin, so use a digital meat thermometer. In this recipe, the pork tenderloin is rubbed with cumin before roasting, which results in a delicious flavor. Slice the cooked pork thinly and serve with a sweet pepper and black bean salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 red onion, thinly sliced
- Juice of 3 limes
- 1 teaspoon chopped chipotle peppers in adobo sauce + 2 teaspoons jarred adobo sauce
- 2 tsp ground cumin
- 700 g pork tenderloin (1 large or 2 small), trim off excess fat
- 2 tablespoons extra-virgin olive oil
- 3 small red or orange bell peppers, cut into thick strips
- 1 can (430 g) canned black beans, rinsed
- 1 teaspoon of honey
- 0.5 cup coarsely chopped fresh cilantro
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Recipes with similar ingredients: pork tenderloin, sweet pepper, lime, red onion, red beans, honey, cilantro, cumin
Cooking the dish according to the recipe:
- Preheat oven to 220°C. In a bowl, combine half a red onion with the juice of two limes, chopped chipotle peppers, 1/2 teaspoon cumin, and a pinch of salt; set aside while you cook the pork.
- Sprinkle the pork with the remaining 1 1/2 teaspoons cumin; season with salt. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add the pork and sear on all sides, 8 minutes. Transfer to a rimmed baking sheet; roast until a thermometer inserted into the center of the tenderloin registers 145°F (63°C), 12 to 15 minutes. Transfer the pork to a cutting board.
- Add the bell pepper and the remaining 1 tablespoon of olive oil to the skillet. Cook over medium heat until the peppers are slightly softened, 4 minutes. Add 1/2 cup of water and 1/4 teaspoon of salt. Cook until the water has evaporated, another 4 minutes. Remove from heat and stir in the onion mixture.
- Combine the beans with the remaining red onion, the juice of the remaining lime, 2 tablespoons of adobo sauce, honey, cilantro, and a pinch of salt. Slice the pork and serve with the beans and peppers.
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