- 4
- 35 mins
- 40 mins
Ingredients
- 1 cup long-grain brown rice
- 1 15.5-ounce can black beans, rinsed
- 1/2 cup chopped fresh cilantro leaves
- 1 4.5-ounce can diced green chilies
- 4 radishes, sliced
- 1 scallion, sliced
- 1 tablespoon fresh lime juice
- 6 tablespoons olive oil
- kosher salt and black pepper
- 1 1/2 pounds pork tenderloin, cut crosswise into 8 pieces
- 1 teaspoon ground cumin
Preparation
Step 1
Directions
Heat oven to 425° F.
Cook the rice according to the package directions, placing the beans on top of the rice during the last 2 minutes of cooking
to warm through. Stir with a fork to combine.
Meanwhile, combine the cilantro, green chilies, radishes, scallion, lime juice, 4 tablespoons of the oil, and ½ teaspoon salt
in a medium bowl.
Heat the remaining 2 tablespoons of oil in a large skillet over high heat. Season the pork with the cumin and ½ teaspoon each
salt and pepper. Cook, in 2 batches, until brown, 3 to 5 minutes.
Return all the pork to the skillet and transfer to the oven. Cook until an instant-read thermometer inserted into the thickest
medallions registers 145° F, 6 to 8 minutes.
Serve the rice and beans warm, topped with the pork and cilantro sauce.