Pork Tenderloin and Black Beans
|
Time
prep 0:20
total 1:00
Ingredients
| 2 tsp. | dried thyme, divided | | 1 tsp. | fresh ground pepper | | 1/4 tsp. | salt | | 1 | pork tenderloin | | 2 tsp. | olive oil (not extra virgin) | | 1 | each red and yellow pepper, sliced into strips | | 1 | yellow squash sliced medium | | 1 | zucchini sliced at an angle | | 4 | green onions to 1-inch lengths | | 2 cloves | garlic, sliced thin | | 1 can | black beans rinsed and drained (size of can depends on how many you want to add) | | 1 can | (sm.) stewed tomatoes (unseasoned) |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Combine 1 t. thyme, pepper, and salt. Roll pork, pressing spice mix into it. Heat oil in a large skillet to med-high heat. Sear pork on all sided and then turn heat down to med. and cook until pork is done, about 25 minutes. Remove pork and place on a cutting board and cover with foil. In same skillet, same heat add all the veg and remaining thyme. Cook to tender crisp. Add beans and tomatoes with tomato liquid. Cook 2-3 minutes more. Remove from heat and place cooked veg on a platter. Slice tenderloin thin and arrange on top.
Similar Recipes
main courses, pork tenderloin