NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.5 cup Canned black beans

1 tsp Extra virgin olive oil

2 tbsp Plain non-fat Greek yogurt

1 clove Garlic

0.25 cup Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the pork tenderloin into 1-inch thick medallions and season both sides evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the pork medallions in the skillet and sear for 3-4 minutes per side until golden brown and cooked through, then remove from the pan and let rest on a plate.

• 4

  In the same skillet, reduce heat to medium and add the diced onion and minced garlic, sautéing for 2 minutes until fragrant and translucent.

• 5

  Add the rinsed black beans and ground cumin to the skillet, stirring to combine with the aromatics.

• 6

  Use the back of a fork to lightly mash about a quarter of the beans, then add a splash of water and simmer for 3 minutes to create a creamy texture.

• 7

  Remove the bean mixture from the heat and stir in the Greek yogurt until fully incorporated and smooth.

• 8

  Plate the creamy black beans and top with the rested pork medallions, garnishing with fresh chopped cilantro before serving.