Southwestern Pork and Beans

Yield: 4 servings

Ingredients

• 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 crushed tomatoes
• 2 cloves garlic, minced
• 2 tablespoons minced jalapeños
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon salt

Instructions

1. 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.
2. 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.
3. Place pork on a plate. Repeat with remaining pork slices.
4. Add remaining oil to skillet and heat over medium heat. Add onion and sauté until soft, about 5 minutes.
5. Reduce heat to medium-low. Stir in jalapeño pepper, tomato paste, oregano, and salt. Cook, partially covered, until tomatoes soften, about 20 minutes.
6. Return pork to skillet; cook, covered, until heated through, about 3 to 4 minutes.
7. Serve immediately.