Monday, November 19, 2007

Pork Tenderloin with Spicy Black Bean Sauce and Roasted Potatoes

Prepare the bean sauce to use as a marinade for the meat. In a food processor, mix 1C cooked black beans, 1/4C chicken stock, 3 cloves of garlic, 1/4C diced tomatoes and hot pepper to taste. We used 2t Tabasco sauce. Blend until smooth. Use 1/2 for the sauce to marinate the pork. Keep the rest to serve with the meat. After 2-3 hrs. in the marinade remove the pork and brown in an oven proof pan. While the meat is browning, chunk 2 potatoes, skin on. Rub them with olive oil, minced garlic and rosemary. Place them in a baking dish (This is a variation of our friend Marsha's roasted redskins). Place the meat in its pan and the potatoes in theirs in a 400 F oven for about 30 min. Warm the sauce you reserved and serve over the meat. The green beans were simply steamed.



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