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Ингредиенты
- 1 lb dry black beans picked over, soaked overnight, and liquid removed
- 1 x ham hock
- 1 bot beer or possibly ale - (12 ounce)
- 1/4 c. extra virgin olive oil
- 1 x Spanish onion finely minced
- 1 1/2 c. converted rice
- 3 1/2 c. water Salt to taste
- 2 c. fresh basil leaves
- 1 Tbsp. pine nuts
- 4 x garlic cloves
- 1 c. extra virgin olive oil
- 1/2 c. Grana Padano cheese Freshly-grnd black pepper to taste Minced fresh parsley to taste
- 3 c. fresh orange juice
- 1/4 c. sherry vinegar
- 2 tsp Dijon mustard
- 2 tsp ancho chile pwdr
- 1 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2/3 c. fresh lime juice
- 3 Tbsp. ancho chile pwdr
- 3 Tbsp. pasilla chile pwdr
- 2 tsp cayenne
- 1 c. extra virgin olive oil
- 1 tsp salt
- 2 x pork tenderloins - (2 lbs ea)
Инструкции
- Black Beans And Rice: Place the soaked beans in a large saucepan, cover with water, add in the ham hock and beer. Cook over medium-high heat till tender, about 1 1/2 hrs. Drain.
- Heat the extra virgin olive oil in a large saucepan over medium heat till almost smoking. Add in the onions and cook till soft. Add in the rice and cook, stirring till it is coated with the oil, about 2 min. Add in the water and 1 Tbsp. salt, stir, and bring to a boil. Lower the heat and simmer till the water is absorbed and the rice is tender.
- Place the basil, pine nuts and garlic in a food processor and process till smooth. Slowly add in the oil to make a smooth paste.
- Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat till almost dry. Add in the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
- Spicy Orange Vinaigrette: Heat orange juice in a medium saucepan and reduce to 1/4 c.. Let cold slightly. Combine the orange syrup, vinegar, mustard and ancho chile pwdr in a blender and blend 30 seconds. With the motor running slowly add in the oil till the dressing emulsifies. Season to taste with salt and pepper.
- Marinade: Combine all ingredients in a blender and blend till smooth. Reserve 1/2 c. of the marinade, pour the remaining marinade into a large baking dish, add in the tenderloin and turn to coat. Cover and chill for 4 hrs.
- Preheat grill pan till almost smoking. Remove pork from marinade and grill for 10 to 12 min basting with the reserved marinade. Let rest 10 min before slicing.
- Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.
- This recipe yields 8 servings.
- Comments: Original title as listed is "Marinated Grilled Pork Tenderloin With Spicy Orange Vinaigrette And Black Beans And Rice."
- Episode #: HG1C42
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 501g | |
| Recipe makes 8 servings | |
| Calories 1078 | |
| Calories from Fat 573 | 53% |
| Total Fat 65.0g | 81% |
| Saturated Fat 9.36g | 37% |
| Trans Fat 0.01g | |
| Cholesterol 38mg | 13% |
| Sodium 460mg | 19% |
| Potassium 1483mg | 42% |
| Total Carbs 92.07g | 25% |
| Dietary Fiber 11.9g | 40% |
| Sugars 16.61g | 11% |
| Protein 31.06g | 50% |
