Smoky Pork Medallions & Black Bean-Pineapple Toss

  • Prep Time 10 min
  • Total Time 40 min
  • Serves: 4

Ingredients

  • 1 can black beans, drained and rinsed (540 mL)
  • 1 cup finely diced fresh pineapple 250 mL
  • ¾ cup Sensations by Compliments Spirited Mickie Craft Beer Chipotle
    BBQ Sauce, divided
    175 mL
  • 1 tbsp apple cider vinegar 15 mL
  • 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 30 mL
  • 2 Sensations by Compliments Roasted Garlic Naan Bread

Directions

  • Step 1

    In 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).

  • Step 2

    Place 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.

  • Step 3

    Toss 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.

  • Step 4

    Wearing 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.

Tip

Top bean mixture with dollops of sour cream or sprinkle with shredded Cheddar cheese.

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Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 450
  • Fat 7 g
  • Saturated Fat 2 g
  • Carbs 68 g
  • Sugar 21 g
  • Protein 33 g
  • Cholesterol 65 mg
  • Fibre 9 g
  • Sodium 910 mg