A small amount of chorizo provides big flavor in this sauce. Prepare the ragu while the pork tenderloin is in the oven.
Serve with white or brown rice.
Make Ahead: The pork tenderloin needs to marinate in the refrigerator for at least 2 hours and up to 12 hours.
Servings: 6 - 8
- 1 3/4 pounds trimmed pork tenderloins, silver skin removed (probably 2 pieces)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Freshly ground black pepper
- 1 1/2 tablespoons mild vegetable oil
- 1 medium onion, cut into 1/4-inch dice (1 cup)
- 1/2 medium red, yellow or orange bell pepper, cut into 1/4-inch dice (1/2 cup)
- 4 ounces fresh chorizo sausage, casing removed
- 2 teaspoons double-concentrated tomato paste or 1 tablespoon tomato paste
- 1 1/2 cups homemade or cooked, no-salt-added black beans (from a 15-ounce can, drained)
- 1/2 cup homemade or no-salt-added chicken broth
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped cilantro
Sprinkle the cumin and oregano evenly over the pork. Season lightly all over with salt and pepper. Drizzle 1 tablespoon of the oil over the tenderloins; rub the seasonings and the oil over the pork to coat evenly. Wrap the meat in plastic wrap, then refrigerate for at least 2 hours and up to 12 hours.
Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil.
Heat a large, nonstick saute pan or skillet set over medium-high heat. When it is hot, add the pork tenderloin; cook for 5 to 6 minutes, turning the meat every 1 to 2 minutes to evenly brown it on all sides. The meat will not be cooked through. Transfer to the baking sheet. Roast for 14 to 18 minutes, until the internal temperature of the pork registers 145 degrees on an instant-read thermometer. Transfer the pork to a platter; cover loosely with foil and let it rest while you make the ragu.
Place the same pan or skillet over medium heat. Add the diced onion and pepper, the remaining 1/2 tablespoon of oil and a light sprinkle of salt. Cook for 3 to 4 minutes, until the onion is soft. Increase the heat to medium-high and add the sausage, breaking it into small chunks. Cook for about 6 minutes or until the sausage is cooked through, continuing to break up any large clumps. Stir in the tomato paste; cook for 1 minute, then add the black beans and broth, stirring to incorporate. Season with salt to taste.
Once the mixture comes to a boil, reduce the heat as needed to keep the mixture barely bubbling at the edges. Cook for about 5 minutes, until the liquid has reduced by at least half. Remove from the heat. Stir in the parsley and cilantro. Taste, and adjust the seasoning as needed.
Thinly slice the tenderloins on the diagonal. Fan the slices out on individual plates. Top with the black bean mixture and serve.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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