Cuban Pork and Beans

By Tonya_Speed

NUTRITION per serving: 318 Calories; 8g Fat; 32g Protein; 29g Carbohydrate; 8g Dietary Fiber; 74mg Cholesterol; 452mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat. Points: 6

Ingredients

• 2 navel oranges
• 2 limes
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1 pound lean pork tenderloin
• 1 tablespoon olive oil, divided
• 3/4 cup chopped onion
• 3 cloves garlic, pressed
• 1 (15-oz.) can black beans, drained and rinsed
• 1/2 cup low sodium chicken broth
• 1/8 teaspoons crushed red pepper flakes
• 1/4 cup chopped cilantro

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

From 1 orange, grate 1 teaspoon of peel and squeeze 1/3 cup of juice. Cut remaining orange into 8 to 12 wedges; set aside. From limes, grate 1/2 teaspoon of peel and squeeze 2 tablespoons of juice. In a cup, combine orange peel, cumin and salt and pepper to taste. Cut pork tenderloin crosswise into 8 pieces, each about 1 1/4 inches thick. Place pork, cut sides down, on a sheet of plastic wrap and press with the heel of your hand to flatten slightly, to about 1-inch thickness. Rub both sides of pork rounds with cumin mixture; let stand. Meanwhile, heat 1 teaspoon of oil in a large skillet over medium heat. Add onion and cook for 8 minutes or until golden, stirring frequently. Add garlic and cook for 1 minute. Add beans, broth, crushed red pepper flakes, orange juice and lime peel and juice; bring to a boil over medium-high heat and cook until juices reduce slightly, about 2 minutes. Transfer beans to a bowl and cover to keep warm. In the same skillet, heat remaining oil over medium-high heat; add pork and cook for 5 minutes or until well browned. Reduce heat to medium. Turn pork and cook for 3 to 5 minutes or until browned on the outside and still slightly pink in the center. To serve, arrange bean mixture on dinner plates; top each with 2 pieces of pork and sprinkle with cilantro. Arrange 2 or 3 orange wedges on each plate with the pork.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Make sure black beans and chicken broth are gluten free.