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.
| ||pork||1 lb|
|lean, preferably tenderloin, cut into 1-inch chunks|
| ||jalapeno||1 whole|
|seeded and minced|
| ||lime juice||2 tbsp|
| ||cilantro|| 1/2 cup|
|leaves only, chopped|
| ||black beans||1 can|
|15 ounces, drained|
|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