Pork with Peach and Black Bean Salsa

Name: Pork with Peach and Black Bean Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters beer; 425 grams 1/2 black beans; drain and reserve liquid; 59 milliliters cornmeal; 1 Tbsp chopped fresh cilantro; 1 Tbsp olive oil; 425 grams sliced canned peaches, drained; 454 grams pork tenderloin, cubed; 237 milliliters prepared salsa; 4 servings salt and pepper to taste

Pork with Peach and Black Bean Salsa might be just the Mexican recipe you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 405 calories, 36g of protein, and 9g of fat. This recipe serves 4. Head to the store and pick up salsa, cornmeal, beans; drain and reserve liquid, and a few other things to make it today. To use up the peaches you could follow this main course with the Easy As Pie Peaches as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Season cubed pork with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Pork

Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat.

Ingredients you will need

Cornmeal

Shake

Meat

Equipment you will use

Ziploc Bags

Heat the oil in a large skillet over medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place the coated meat in the skillet and saute for 5 to 10 minutes, or until browned. Reduce heat to medium.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Pour in the beer, salsa, peaches and beans with 2 tablespoons reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the cilantro.

Ingredients you will need

Cilantro

Peach

Beans

Salsa

Beer

Equipment

Ziploc Bags

Frying Pan

Ingredients

Servings:

59milliliters

beer 425grams

1/2 black beans; drain and reserve liquid 59milliliters

cornmeal 1Tbsp

chopped fresh cilantro 1Tbsp

olive oil 425grams

sliced canned peaches, drained 454grams

pork tenderloin, cubed 237milliliters

prepared salsa 4servings

salt and pepper to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.