Pork Medallions with Beans and Rice and Mushy Peas

Name: Pork Medallions with Beans and Rice and Mushy Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork medallions (about 2 pounds); Kosher salt and freshly ground black pepper; Juice of 2 limes; 1/4 cup chopped fresh cilantro, divided; 1 tablespoon olive oil; 1 medium onion, sliced thin; 2 tablespoons olive oil; 1 medium onion, diced; 1 green pepper, seeded and diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 (14-ounce) can black beans, drained and rinsed; 1 teaspoon red wine vinegar; 2 bay leaves; 1 can sweet peas, drained; 1/4 cup fat-free sour cream; 1 cup cooked brown rice

Servings: persons

4 pork medallions (about 2 pounds)
Kosher salt and freshly ground black pepper
Juice of 2 limes
1/4 cup chopped fresh cilantro, divided
1 tablespoon olive oil
1 medium onion, sliced thin
2 tablespoons olive oil
1 medium onion, diced
1 green pepper, seeded and diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 (14-ounce) can black beans, drained and rinsed
1 teaspoon red wine vinegar
2 bay leaves
1 can sweet peas, drained
1/4 cup fat-free sour cream
1 cup cooked brown rice

1
In large bowl, place the pork, a good pinch of salt and pepper, lime juice and half of the chopped cilantro.
2
Let the mixture sit for about 10 minutes.
3
In a medium saute pan, heat 1 tablespoon olive oil over medium heat.
4
Add the sliced onion to the pan and saute, stirring occasionally, until the onions are browned, about 8 to 10 minutes.
5
Season with a little bit of salt.
6
Set aside and keep warm.
7
To make the beans: In a large saute pan, heat 2 tablespoons olive oil over medium heat and add the onion, green pepper, garlic, cumin, and the remaining half of the cilantro.
8
Cook until the vegetables begin to soften, about 6 minutes.
9
Stir in the beans and vinegar.
10
Add the bay leaves.
11
When the mixture comes to a simmer, reduce the heat to low and cook for 10 minutes.
12
Preheat a grill or grill pan over high heat.
13
Remove the pork from the marinade, shake off the excess liquid.
14
Grill the pork for 5 minutes on each side.
15
Cover and keep warm.
16
In a small saucepan or in a microwave, with a little bit of water, heat the peas until warmed through.
17
Drain the water and place the peas in a food processor.
18
Puree the peas until just smooth.
19
Transfer the puree to a bowl and stir in the sour cream until fully incorporated.
20
Divide the rice among 4 plates.
21
Place a piece of pork on each plate.
22
Top the pork with a spoonful of pea puree, then the onions, and then the beans.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 pork medallions (about 2 pounds), Kosher salt and freshly ground black pepper, Juice of 2 limes, 1/4 cup chopped fresh cilantro, divided, and more.

Yes, Pork Medallions with Beans and Rice and Mushy Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!