Pork with Peach and Black Bean Salsa
An unbelievably simple, yet flavorful dish that at the same time is low in fat !
Makes 4 servings.
Prep Time: 10 Min
Cook Time: 30 Min
Ready In: 40 Min
1 lb pork tenderloin, cubed
1/4 cup cornmeal
1 Tbsp olive oil
1/4 cup beer
1 cup prepared salsa
1 (15 oz) can sliced peaches, drained
1/2 (15 oz) can black beans; drain and reserve liquid
1 Tbsp chopped fresh cilantro
salt and pepper to taste
Low Down: If you intend to follow the recipe and use the beer, then definately go for the Lite version of the beer to help out those numbers below. A lite version of the olive oil would also help (small as it may seem, at times it’s a matter of “every little bit…”)
Season cubed pork with salt and pepper (to taste).
Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat.
Heat the oil in a large skillet over medium high heat. Place the coated meat in the skillet and saute for 5 -10 min, or until browned.
Reduce heat to medium.
Pour in the beer, salsa, peaches and beans with reserved liquid. Stir well and simmer for 15 - 20 min.
Stir in the cilantro.
Cook’s Note: This IS basically a Pork recipe…with a couple of interesting twists to it… The addition of a ‘salsa’ leaves open the endless possibilities (and decision) of what ‘temperature’ level to use…which, of course, is a matter of individual taste…but also remember that there is the inclusion of the peaches which will bring a fruity, sweet taste of their own…so THIS might be one of those times to go with a more ‘middle of the road’ level and leave the really spicey ‘stuff’ for another day and another dish.
Serving suggestion: Serve with rice (preferably BROWN), a chilled green salad, a good sliced, toasted garlic bread, and a nice glass of your favorite red wine.
Nutrition Info per Serving (using original ingredients)
Calories: 334, Total Fat: 10g
Cholesterol: 75mg, Sodium: 544mg
Total Carbs: 32.2g, Dietary Fiber: 6.7g, Protein: 28.7g