Tenderloin Tuesday: New Pork and Beans

New Pork and Beans

We had nearly 150 national submissions to our Pork and Beans recipe contest. Out of those, 10 were prepared and judged. From those 10, a top 5 were picked and placed. Even though this particular submission did not place in the top 5, we still thought it was delicious and deserved some recognition! It’s simple to make and definitely won’t disappoint your dinner table.

Servings: 4


1 & 1/2 punds pork center rib chops, 2 inch thick

1 teaspoon grapeseed oil

1 each celery ribs, chopped

1 each carrot, chopped

1 small onion

1/2 cup brown rice

15 ounces navy beans, canned, drained and rinsed

1 cup low sodium chicken broth

1/4 cup vermouth

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon red chili flakes

1/2 teaspoon thyme


Heat oil in saute pan, brown pork chops on each side and remove from pan

Add chopped celery, carrot, onion and brown rice. Add vermouth and cook until all liquid is gone, add 1/2 chicken broth and cook until all liquid is absorbed.

Add remaining chicken broth, navy beans and seasonings, mix together, top with pork chops, reduce heat to simmer, cover and cook for 20 minutes.

Take pork out, let rest 5 minutes and slice on angle. To serve, place rice and bean mixture on plate and top with sliced pork, garnish with a sprinkle of thyme.

Thanks to Judy Gilliard for your amazing meal! To see what more Judy has to offer visit her website at http://chefjudy.webnode.com/.

Tenderloin Tuesday: Cuban Pork Tenderloin

Cuban Pork Tenderloin

Recipe from PorkBeInspired.com

Times:Recipe Detail

5 minutes prep, 20 minutes cook


1 1/2 pounds pork tenderloin, trimmed
1/4 cup orange juice, fresh
1/4 cup grapefruit juice, fresh
2 tablespoons cilantro, chopped
1 teaspoon dried oregano
2 cloves garlic, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Cooking Directions:

Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.

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