Donna’s Pork Tenderloin with Peaches and Black Beans
This is a creative salsa combination and is a real winner.
2 to 3 cups cooked rice
1 pound pork tenderloin
1/4 cup flour
Salt and pepper
1 tablespoon canola oil
1/2 cup white wine, divided
1 cup prepared tomato salsa
2 large fresh peaches*, peeled and diced
1 can (15 ounces) black beans, rinsed and drained
Cook rice and set aside while keeping warm. Cut pork tenderloin into 1-inch slices. In a gallon-sized plastic bag, combine flour, salt and pepper. Add pork pieces and toss until all pieces are well coated. Set aside.
In a heavy skillet, heat oil. Add half of pork pieces. Quickly brown on both sides.
Place on a plate and brown remaining pieces.
Place on a plate and set aside while keeping warm. Add 1/4 cup wine to skillet and bring to a boil to deglaze the pan. Add salsa, peaches, and black beans. Cover and cook until heated through. Add additional wine if needed to thin the sauce.
To serve, place tenderloin pieces on individual plates. Spoon rice on the side. Top the rice and part of the meat with peach and black bean mixture.
*One can of sliced peaches can be substituted for the fresh peaches. Drain peaches and cut each slice into 3 pieces.
Nutritional information per serving (4):
Fat, gm.: 9
Protein, gm.: 34
Carbs, gm.: 55
Cholesterol, mg.: 74
Sodium, mg: 660
Dietary Fiber, g.: 8
Exchanges: 3 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat
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