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Prep Time
10 mins
Total Time
40 mins


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
pork tenderloin (1 lb/500 g), sliced into 1-in. (2.-cm) thick medallions
green onions, finely chopped
2 tbsp
finely chopped fresh cilantro
30 mL
Sensations by Compliments Roasted Garlic Naan Bread


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.


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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (¼ of the recipe):
7 g
Saturated Fat:
2 g
68 g
9 g
21 g
65 mg
33 g
910 mg

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