Smoky Pork Medallions & Black Bean-Pineapple Toss
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- 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
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 450
- Fat:
- 7 g
- Saturated Fat:
- 2 g
- Carbs:
- 68 g
- Fibre:
- 9 g
- Sugar:
- 21 g
- Cholesterol:
- 65 mg
- Protein:
- 33 g
- Sodium:
- 910 mg
