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1
Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer.
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2
Cook over medium-high heat until tender, about 11/2 hours.
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3
Drain.
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4
Heat the olive oil in a large saucepan over medium heat until almost smoking.
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5
Add the onions and cook until soft.
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6
Add the rice and cook, stirring until it is coated with the oil, about 2 minutes.
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7
Add the water and 1 tablespoon salt, stir, and bring to a boil.
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8
Lower the heat and simmer until the water is absorbed and the rice is tender.
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9
Place the basil, pine nuts and garlic in a food processor and process until smooth.
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10
Slowly add the oil to make a smooth paste.
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11
Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry.
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12
Add the pesto and stir to incorporate.
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13
Stir in the cheese, parsley and season with salt and pepper to taste.
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14
Heat orange juice in a medium saucepan and reduce to 1/4 cup.
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15
Let cool slightly.
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16
Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds.
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17
With the motor running slowly add the oil until the dressing emulsifies.
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18
Season to taste with salt and pepper.
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19
Combine all ingredients in a blender and blend until smooth.
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20
Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat.
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21
Cover and refrigerate for 4 hours.
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22
Preheat grill pan until almost smoking.
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23
Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade.
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24
Let rest 10 minutes before slicing.
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25
Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.
