Smoky Pork Medallions & Black Bean-Pineapple Toss
Prep Time
Serves
Cooking Mode
1 can black beans, drained and rinsed (540 mL)
1 cup finely diced fresh pineapple
¾ cup Sensations by Compliments Spirited Mickie Craft Beer Chipotle
BBQ Sauce, divided1 tbsp apple cider vinegar
1 pork tenderloin (1 lb/500 g), sliced into 1-in. (2.-cm) thick medallions
2 green onions, finely chopped
2 tbsp finely chopped fresh cilantro
2 Sensations by Compliments Roasted Garlic Naan Bread
1 can black beans, drained and rinsed (540 mL)
1 cup finely diced fresh pineapple
¾ cup Sensations by Compliments Spirited Mickie Craft Beer Chipotle
BBQ Sauce, divided1 tbsp apple cider vinegar
1 pork tenderloin (1 lb/500 g), sliced into 1-in. (2.-cm) thick medallions
2 green onions, finely chopped
2 tbsp finely chopped fresh cilantro
2 Sensations by Compliments Roasted Garlic Naan Bread
Directions
1In bowl, stir black beans with pineapple, ¼ cup (60 mL) BBQ Sauce and vinegar. Place in 8 x 8-in. (20 x 20-cm) foil pan and cover tightly with foil (or make a double-thick foil packet large enough to seal in mixture).
2Place covered foil pan (or packet) on grill preheated to medium-high. Cook 10 to 15 min., until bean mixture is heated through. Remove foil pan (or packet) from grill.
3Toss pork medallions with remaining BBQ sauce. Grill 3 to 4 min. per side or until just cooked through. Grill naan bread 2 to 3 min. per side or until toasted and marked. Remove pork and naan from grill. Cut each naan into 8 wedges.
4Wearing oven mitts to avoid steam, carefully open foil pan (or packet). Stir in green onions and cilantro. Divide bean mixture onto 4 plates. Top with pork medallions and serve with naan wedges.
Tips
1
Top bean mixture with dollops of sour cream or sprinkle with shredded Cheddar cheese.
Disclaimer
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Personal Note
Personal Note
