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Ready in 40 minutes

Smoky Pork Medallions & Black Bean-Pineapple Toss


  • 10 min
  • 40 min
  • Serves: 4

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black beans, drained and rinsed 540 mL
finely diced fresh pineapple 250 mL
Sensations by Compliments Spirited Mickie Craft Beer Chipotle
BBQ Sauce, divided
175 mL
apple cider vinegar 15 mL
(1lb/500 g) pork tenderloin, sliced into 1-in. (2.5-cm) thick medallions
green onions, finely chopped
finely chopped fresh cilantro 30 mL
Sensations by Compliments Roasted Garlic Naan Bread ½ pkg
8 X 8-in. (20 x 20-cm) foil pan or foil to make packets

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
Potassium

Directions

  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).
  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.
  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.
  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.

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

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