| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 red onion, thinly sliced
- Juice of 3 limes
- 1 teaspoon chopped chipotle chile in adobo sauce, plus 2 teaspoons sauce from the can
- 2 teaspoons ground cumin
- Kosher salt
- 1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed
- 2 tablespoons extra-virgin olive oil
- 3 small red or orange bell peppers, cut into thick strips
- 1 15.5-ounce can black beans, drained and rinsed
- 1 teaspoon honey
- 1/2 cup roughly chopped fresh cilantro
Instructions
- Preheat the oven to 425 degrees F. Combine half of the red onion with the juice of 2 limes, the chopped chipotle, 1/2 teaspoon cumin and a pinch of salt in a bowl; 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 brown on all sides, 8 minutes. Remove to a rimmed baking sheet; roast until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board.
- Add the bell peppers and the remaining 1 tablespoon olive oil to the skillet. Cook over medium-high heat until slightly softened, 4 minutes. Add 1/2 cup water and 1/4 teaspoon salt. Cook until the water evaporates, 4 more minutes. Remove from the heat; add the onion mixture.
- Toss the beans with the remaining red onion, the juice of the remaining lime, 2 teaspoons adobo sauce, the honey, cilantro and a pinch of salt. Slice the pork and serve with the beans and peppers.
Nutrition Facts
| Calories | 380 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 95 milligrams |
| Sodium | 570 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 7 grams |
| Protein | 41 grams |
Reviews
Thought this was great! The only drawback is that it does not make enough of the pepper/onion mix–next time I’ll double that.
Great flavors. Wasn’t sure about the beans not being heated up, but they’re wonderful. I prepared them at the beginning instead of the end to let lime pickle the onions a bit.