Recipes from Mexico :: Mexican Main Dishes Meat
Serves 4.
1/2 pound pork tenderloin, cut into 12 equal slices
1/2 tsp. ground coriander
2 Tbsp. canola (or other vegetable) oil, divided
1/2 small yellow onion, thinly sliced (about 1/4 c.)
2 c. canned pinto beans, drained and rinsed
2 c. canned crushed tomatoes
2 cloves garlic, minced
2 Tbsp. minced jalapenos
1 Tbsp. tomato paste
1 tsp. dried oregano
1/2 tsp. salt
Lay pork slices on a cutting board. Using a meat mallet or the flat side of a heavy knife, pound each slice to an even 1/8-in. thickness. Sprinkle and distribute both sides of pork with coriander, lightly pressing into meat.
In a large skillet, heat half the oil over high heat. Add some pork slices to skillet; cook in batches until browned, about 2 mins. per side. Place pork on a plate. Repeat with remaining pork slices. Add remaining oil to skillet and heat over med. heat. Add onion and saute until soft, about 5 mins.
Reduce heat to med.-low. Stir in jalapeno pepper, tomato paste, oregano, and salt. Cook, partially covered, until tomatoes soften, about 20 mins.
Return pork to skillet; cook, covered, until heated through, about 3 to 4 mins. Serve immediately.
