This is a really tasty, hearty, yet healthy way to enjoy pork tenderloin. In the first step, the pork browns beautifully. Once combined with the vegetables and beans, this one-pot meal quickly comes together. It is easy enough to pull off on a weeknight, but good enough for a comforting Sunday supper. I found this as a newspaper clipping amongst my mother-in-law's recipes.
 pork1 lb
lean, preferably tenderloin, cut into 1-inch chunks
 olive oil2 tbsp
  tomatillos 1/2 lb
 jalapeno1 whole
seeded and minced
 onion1 half
 garlic1 clove
 lime juice2 tbsp
fresh squeezed
 cilantro 1/2 cup
leaves only, chopped
 black beans1 can
15 ounces, drained
 cilantro sprigs
 cooked rice


large pot (preferrably enameled cast iron)
medium saucepan
hand blender
Cook the pork with olive oil and 1/4 cup of water over medium heat until tender, about 30 minutes. Stir occasionally.
While the pork is cooking, remove the papery skins from the tomatillos, quarter them, then add them to a saucepan. Fill the sauce pan with enough water to cover them, then bring to a boil. Cook until soft, about 3 minutes. Drain and cool.
Blend the tomatillos, jalapeno, onion, garlic, and lime juice with a food processor, blender, or hand blender. Pulse until combined, add cilantro, and pulse again. Season to taste with salt.
When the pork is tender and cooked, add the tomatillo salsa and bring to a boil. Then add black beans and simmer for about 3 minutes for the flavors to blend. Garnish with cilantro sprigs. Serve with tortillas or over rice.

Adapted from Ruth Reichl's quick black bean chili. Ruth was the New York Times restaurant critic from 1993-1999. I first learned about her when I read Grant Achatz's Life on the Line.


Los Angeles Times via Jessica Oguro