Marinated Grilled Pork Tenderloin With Spicy Orange Vinaigre Recipe

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Servings: 8

Ingredients

Cost per serving $3.12 view details

Directions

  1. Black Beans And Rice: Place the soaked beans in a large saucepan, cover with water, add in the ham hock and beer. Cook over medium-high heat till tender, about 1 1/2 hrs. Drain.
  2. Heat the extra virgin olive oil in a large saucepan over medium heat till almost smoking. Add in the onions and cook till soft. Add in the rice and cook, stirring till it is coated with the oil, about 2 min. Add in the water and 1 Tbsp. salt, stir, and bring to a boil. Lower the heat and simmer till the water is absorbed and the rice is tender.
  3. Place the basil, pine nuts and garlic in a food processor and process till smooth. Slowly add in the oil to make a smooth paste.
  4. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat till almost dry. Add in the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
  5. Spicy Orange Vinaigrette: Heat orange juice in a medium saucepan and reduce to 1/4 c.. Let cold slightly. Combine the orange syrup, vinegar, mustard and ancho chile pwdr in a blender and blend 30 seconds. With the motor running slowly add in the oil till the dressing emulsifies. Season to taste with salt and pepper.
  6. Marinade: Combine all ingredients in a blender and blend till smooth. Reserve 1/2 c. of the marinade, pour the remaining marinade into a large baking dish, add in the tenderloin and turn to coat. Cover and chill for 4 hrs.
  7. Preheat grill pan till almost smoking. Remove pork from marinade and grill for 10 to 12 min basting with the reserved marinade. Let rest 10 min before slicing.
  8. Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.
  9. This recipe yields 8 servings.
  10. Comments: Original title as listed is "Marinated Grilled Pork Tenderloin With Spicy Orange Vinaigrette And Black Beans And Rice."
  11. Episode #: HG1C42

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Nutrition Facts

Amount Per Serving %DV
Serving Size 501g
Recipe makes 8 servings
Calories 1078  
Calories from Fat 573 53%
Total Fat 65.0g 81%
Saturated Fat 9.36g 37%
Trans Fat 0.01g  
Cholesterol 38mg 13%
Sodium 460mg 19%
Potassium 1483mg 42%
Total Carbs 92.07g 25%
Dietary Fiber 11.9g 40%
Sugars 16.61g 11%
Protein 31.06g 50%
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