For a genuinely tasty cut of meat, this pan-roasted pork loin is marinated in a marinade with lots of spices and an Asian flair. Additionally, it’s ideal for a Vietnamese bahn mi sandwich!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 (16 ounce) package frozen hash browns, cubed
- ½ cup chopped onions
- 1 tablespoon chili powder
- 1 ½ teaspoons hot pepper sauce
- 1 teaspoon salt
- 1 (15.5 ounce) can corn, drained
- 1 (16 ounce) can dark red kidney beans, drained and rinsed
- 2 (14 ounce) cans vegetable broth
Instructions
- Heat oil in a large saucepan over medium heat. Add hash browns and onions. Cook, stirring occasionally, for 5 minutes. Stir in chili powder, hot pepper sauce, and salt, stirring frequently. Add broth, kidney beans, and broth. Mix well and bring to a boil. Reduce heat to low, cover, and simmer until hash browns are tender, about 15 minutes.