Bergys Pork Tenderloin With Black Beans Recipes

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PORK AND BLACK BEAN STEW

My Brazilian friend makes this for me occasionally and it is fabulous!

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h

Yield 4

Number Of Ingredients 10



Pork and Black Bean Stew image

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
  • Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 large onion, chopped
1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can black beans, drained and rinsed
¼ cup water
1 ½ cups chicken stock
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
salt and pepper to taste

COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS

A robust rub adds major flavor to lean, quick-cooking pork tenderloin. The finely ground coffee lends a pleasant bitter note that is tempered by brown sugar and dried spices. The addition of green beans makes this a one-pan meal that can be on the table in no time at all.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10



Coffee-Rubbed Pork Tenderloin with Green Beans image

Steps:

  • Position an oven rack in the top third of the oven and preheat the broiler to high.
  • Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
  • Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
  • Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
  • Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.

2 tablespoons finely ground coffee
2 tablespoons firmly packed light brown sugar
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon paprika
One 1 1/4-pound pork tenderloin, silverskin trimmed, if necessary
5 tablespoons olive oil
1 pound green beans, trimmed

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI

My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!

Provided by Sally Renz Cummings

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 10h10m

Yield 8

Number Of Ingredients 9



Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili image

Steps:

  • Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
  • Break up pieces of cooked pork to thicken the chili before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g

1 ½ pounds pork tenderloin, cut into 2 inch strips
1 small onion, coarsely chopped
1 small red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

BERGY'S PORK TENDERLOIN WITH BLACK BEANS

This is a very versatile dish that you can have very spicy or not hot at all just adjust the spices. It is a meal in one wok. This is an entry in the ready, set cook contest of June 2002.

Provided by Bergy

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14



Bergy's Pork Tenderloin With Black Beans image

Steps:

  • Heat oil in wok.
  • Stir fry the pork with the garlic until the pork is cooked and nicely browned, remove from wok You may need to spray the wok with a little oil (I didn't).
  • Add Carrots ans sauté until ala dente remove and put them with the pork.
  • Sauté the mushrooms& onion until the onion is translucent.
  • Add tomatoes and black beans.
  • Combine hot sauce, hoisin and ginger; add to the wok.
  • Return the pork and carrots to the wok.
  • Add enough beer so there is some sauce but not swimming.
  • Add broccoli; cover and steam for 3 minutes.
  • Meanwhile cook the ramen noodles.
  • Serve pork mixture over the noodles.

1/2 tablespoon vegetable oil
1 1/2 lbs pork tenderloin, cut 1/2 inch thick slices and into 1 inch pieces
3 garlic cloves, crushed
2 medium carrots, thinly sliced
2 fresh tomatoes, chopped
1 (14 ounce) can black beans, drained
1 -2 tablespoon hot sauce (Peri-Peri or other to your liking)
3 tablespoons hoisin sauce
2 teaspoons fresh ginger, grated
1/4-1/2 cup beer
2 heads broccoli, separated into small crowns
3 (3 ounce) packages ramen noodles (do not use sauce pkgs)
1 1/2 cups mushrooms, cleaned and sliced
1 cup onion, chopped

PORK TENDERLOIN WITH WHITE BEANS AND KALE

Pork tenderloin is paired with onions, garlic, bell peppers, kale and white beans to make a hearty and beautiful weeknight meal. Best of all, it's budget friendly!

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9



Pork Tenderloin with White Beans and Kale image

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
  • Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
  • Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  • Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
  • Slice the rested pork on the diagonal and serve with the white bean and kale mixture.

1 tablespoon vegetable oil, plus more if needed
One 1 1/4- to 1 1/2-pound pork tenderloin
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 cloves garlic, thinly sliced
1 bunch curly kale
One 15-ounce can cannellini beans, rinsed and drained

PORK TENDERLOIN AND BEANS

I just made this recipe. It is sitting on the stove as we speak and it smells and tastes so good. The recipe originally called to simmer the pork, tomato sauce, water, onions and garlic for a half an hour. This really over cooked the pork in my opinion. Especially when coupled with the second simmer so I adjusted the simmer time down. You'll want to watch it so it is down to your likeing. Next time I make this recipe I will cube rather than strip the pork (what!!! Naked Pork!!!!). I love pinto beans so that's what I used. I am sure you could use any can of beans you like.

Provided by Budgiegirl

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12



Pork Tenderloin and Beans image

Steps:

  • Brown pork in oil.
  • Add onions and garlic.
  • Stir in tomato paste and water.
  • Cover and simmer 15 minutes.
  • Add beans and spices, simmer 5 minutes. Serve over hot rice.

1 lb pork tenderloin, cut into strips
1 teaspoon oil
1 cup onion, chopped
1/4 teaspoon garlic powder
1 (6 ounce) can tomato paste
1 cup water
1 (15 ounce) can pinto beans
2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1 1/2 teaspoons chili powder
3 cups cooked brown rice

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