Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette and Black Beans and Rice

Name: Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette and Black Beans and Rice
Prep time: 6 h 45 min
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons ancho chile powder; 3 Tbsps ancho chile powder; 340 grams beer or ale; 2 teaspoons cayenne; 3 Tbsps pasilla chile powder; 2 teaspoons Dijon mustard; 454 grams dried black beans, picked over and soaked overnight, drained; 473 milliliters fresh basil leaves; 4 cloves garlic; 118 milliliters Grana Padano cheese; 1 ham hock; 158 milliliters fresh lime juice; 59 milliliters olive oil; 237 milliliters olive oil; 1 Spanish onion finely chopped; 710 milliliters fresh orange juice; 8 servings Parsley; 8 servings Pepper; 1 Tbsp pine nuts; 2 kilograms pork tenderloins; 355 milliliters converted rice; 1 teaspoon salt; 8 servings Salt; 59 milliliters sherry vinegar; 828 milliliters water

Need From preparation to the plate, this recipe takes approximately 6 hours and 45 minutes. A mixture of beans, water, lime juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours.

Ingredients you will need

Ham Hock

Beans

Water

Beer

Equipment you will use

Sauce Pan

Drain.

Heat the olive oil in a large saucepan over medium heat until almost smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onions and cook until soft.

Ingredients you will need

Onion

Add the rice and cook, stirring until it is coated with the oil, about 2 minutes.

Ingredients you will need

Rice

Cooking Oil

Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender.

Ingredients you will need

Water

Rice

Salt

Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste.

Ingredients you will need

Pine Nuts

Garlic

Basil

Cooking Oil

Equipment you will use

Food Processor

Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry.

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Cooked Rice

Beans

Water

Equipment you will use

Sauce Pan

Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.

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Salt And Pepper

Parsley

Cheese

Pesto

Heat orange juice in a medium saucepan and reduce to 1/4 cup.

Ingredients you will need

Orange Juice

Equipment you will use

Sauce Pan

Let cool slightly.

Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.

Ingredients you will need

Ancho Chili Powder

Salt And Pepper

Mustard

Vinegar

Orange

Syrup

Cooking Oil

Equipment you will use

Blender

Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking.

Ingredients you will need

Marinade

Equipment you will use

Baking Pan

Grill Pan

Blender

Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade.

Ingredients you will need

Marinade

Pork

Equipment you will use

Grill

Let rest 10 minutes before slicing.

Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.

Ingredients you will need

Vinaigrette

Orange

Beans

Pork

Rice

Equipment

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Flechas De Los Andes Gran Malbec (OU Kosher). It has 4.7 out of 5 stars and a bottle costs about 22 dollars.