Pork Roast with Black Bean Sauce Recipe

Name: Pork Roast with Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup orange juice; 1/2 cup olive oil; 1/2 cup chopped fresh cilantro; 3 tablespoons fresh lemon juice; 2 tablespoons fresh lime juice; 1 tablespoon grated orange peel; 1 tablespoon minced garlic; 2 bay leaves; 4 12-ounce pork tenderloins; 2 tablespoons olive oil; 1 cup chopped red bell pepper; 1/2 cup chopped onion; 2 garlic cloves, minced; 1 15- to 16-ounce can black beans, rinsed, drained; 1 cup canned low-salt chicken broth; 1 tablespoon Worcestershire sauce; Dash of hot pepper sauce (such as Tabasco); 2 large ripe plantains (Plantains are a starchy variety of banana available at Latin American markets and some supermarkets. When ripe, the skin turns dark and the fruit becomes soft.); 3 tablespoons chopped fresh cilantro

Servings: persons

1/2 cup orange juice
1/2 cup olive oil
1/2 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon grated orange peel
1 tablespoon minced garlic
2 bay leaves
4 12-ounce pork tenderloins
2 tablespoons olive oil
1 cup chopped red bell pepper
1/2 cup chopped onion
2 garlic cloves, minced
1 15- to 16-ounce can black beans, rinsed, drained
1 cup canned low-salt chicken broth
1 tablespoon Worcestershire sauce
Dash of hot pepper sauce (such as Tabasco)
2 large ripe plantains (Plantains are a starchy variety of banana available at Latin American markets and some supermarkets. When ripe, the skin turns dark and the fruit becomes soft.)
3 tablespoons chopped fresh cilantro

1
Combine first 8 ingredients in 13x9x2-inch baking dish.
2
Add pork loins, turning to coat.
3
Cover and refrigerate overnight, turning occasionally.
4
Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat.
5
Add pepper, onion and garlic; saute until onion is tender and golden, about 7 minutes.
6
Add beans and broth.
7
Simmer until slightly thickened, stirring often, about 8 minutes.
8
Stir in Worcestershire sauce and hot pepper sauce.
9
Season with salt and pepper.
10
(Can be made 2 hours ahead.
11
Cover and let stand at room temperature.)
12
Preheat oven to 400F.
13
Remove pork from marinade; discard marinade.
14
Season pork with salt and pepper.
15
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
16
Working in batches, add pork and saute until brown on all sides, about 10 minutes per batch.
17
Transfer to heavy large baking sheet with rim.
18
Roast pork 10 minutes.
19
Arrange plantain slices around pork on baking sheet.
20
Bake until thermometer inserted into thickest part of pork registers 160F and plantains are tender, brushing plantains occasionally with pan juices, about 20 minutes.
21
Arrange plantains in center of platter.
22
Cut pork into 1-inch-thick slices.
23
Arrange pork around plantains.
24
Rewarm sauce.
25
Stir in cilantro.
26
Spoon sauce around edge of platter and serve.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1/2 cup orange juice, 1/2 cup olive oil, 1/2 cup chopped fresh cilantro, 3 tablespoons fresh lemon juice, and more.

Yes, Pork Roast with Black Bean Sauce falls under the Soups & Stews 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.

Pork Roast with Black Bean Sauce

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