1/2 pound pork tenderloin, cut into 12 equal slices
1/2 teaspoon ground coriander
2 tablespoons vegetable oil, divided
1/2 small yellow onion, thinly sliced
(about 1/4 cup)
2 cups canned pinto beans, drained and rinsed
2 cups canned
2 cloves garlic, minced
2 tablespoons minced jalapenos
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
Lay pork slices on a cutting board. Using a meat mallet or the flat side of a
heavy knife, pound each slice to an even 1/8-inch thickness. Sprinkle both sides
of pork with coriander, lightly pressing into meat.
In a large skillet, heat half the oil over high heat. Add some pork slices to
skillet; cook in batches until browned, about 2 minutes per side.
Place pork on a plate. Repeat with remaining pork slices.
Add remaining oil to skillet and heat over medium heat. Add onion and sauté until
soft, about 5 minutes.
Reduce heat to medium-low. Stir in jalapeno pepper, tomato paste, oregano, and
salt. Cook, partially covered, until tomatoes soften, about 20 minutes.
Return pork to skillet; cook, covered, until heated through, about 3 to 4 minutes.