Sunday, April 29, 2012

Puerco Cubano (Spicy Pork Loin with Black Beans)

I think was inspired by my trip to Fiesta in San Antonio, Texas last weekend to bring some Latin flavor to everything I cook this week. Gour-maybes love all flavors and are always trying to add new types of dishes to their recipe collections. This super simple, colorful and tastes amazing. It's basically a seared pork tenderloin, on spiced mashed black beans with pickled red onions and avocado. For a quick dessert, try sliced strawberries or blackberries with lime juice and honey (good way to use up any remaining lime wedges). Get the full recipe after the jump.

Puerco Cubano (serves 4)
You will need: 
  • 1 1.5 lb Mango Habanero or Orange Honey Habanero marinated pork tenderloin
  • 2 15.5 oz cans Goya or other black beans
  • 2 cloves garlic, minced
  • 1/2 medium yellow onion, diced small
  • 1/2 T fennel seeds
  • 1/2 tsp cayenne (I add more, but this is just for heat, so add what you want)
  • 1/2 tsp dried oregano
  • 1/4 minced fresh jalapeno (seeded)
  • 2 T vegetable oil
  • 1/2 large Hass avocado sliced
  • Pickled Red Onions - garnish (make ahead)
  • 1 C chicken stock 
  •  2 limes, quartered
seared mango habanero pork
Heat oil in a medium saucepan over medium heat. Pre-heat your oven to 400 degrees. Add oil, garlic and jalapeno. Add cayenne. Cook until translucent and soft, appx. 5-7 minutes. Add beans (drain liquid before adding). Cook for 10 minutes, stirring occasionally. Add 1/2 C chicken stock, fennel seeds and oregano. Cook another 10 minutes. Add remaining 1/2 C of chicken stock, and stir. The stirring should cause some of the beans to mash - this is what you want. Keep warm on lowest heat while you make the pork.  Heat 2 tablespoons of olive oil in a non-stick saute pan over high heat until almost smoking. You need a hot pan to sear your tenderloin. Don't be afraid, just be careful! Using silicon tongs (ideally) place the tenderloin in the pan for 1-2 minutes: you want the side to be browned, but not burnt, before turning it. When you've seared the first side, rotate and sear the entire loin. Place loin on foiled baking sheet and in the oven. Cook for another 15-17 minutes or until internal temp reaches 145 degrees. I like my pork at around 147 degrees because I like mine just above done. As I've said before, nothing is worse than dried out pork. Ok, maybe raw pork.  

Gour-maybe tip - to avoid the hassle of constantly checking on meat purchase a leave in digital thermometer that will alert you to the temp without even opening the oven door.

When the pork is done, let it rest for a few (3-5) minutes, remember it will continue to cook. Slice the avocado into thin slices. Then, slice the pork into 1/2 inch medallions

Place a cup of the warm black beans on a plate or shallow bowl. Top with 3-4 slices of the pork, 3-4 slices of avocado, and spoonful of the pickled onions. Serve immediately.

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