Tuesday, July 13, 2010

Pork and Black Beans

This is a wonderful recipe from a WW cookbook I got from Angie and/or Jon for Christmas a few years ago.  After going through the book and marking all of the recipes that looked good (aka like something Dad would make for me), this one has definitely become a favorite.   Pair this with low-carb flour tortillas, corn tortillas or baked Tostitos and fat-free sour cream and fresh cilantro (add points accordingly for the extras).  I love this recipe!

Pork and Black Beans
  Makes 4 serving
  3 WW points per serving

2 garlic cloves, minced
1/2 t. hot paprika (I use regular, non-hot)
1/4 t. ground cumin
1/4 t. salt
5 ounces lean pork tenderloin
1 t. extra virgin olive oil
2 T. white vinegar
One 15-ounce can black beans, rinsed and drained
1/2 carrot, finely diced
2 T. fresh lime juice
1/2 tomato, diced
1 red onion, chopped
2 T. chopped cilantro

  1. In a small bowl, combine the garlic, paprika, cumin and salt; rub into the pork.
  2. In a medium nonstick skillet, heat the oil.  Saute the pork until browned, 2-3 minutes on each side.  Reduce the heat and cook, covered, turning occasionally, until cooked through, about 10 minutes.  Transfer to a plate.  Halve the pork lengthwise, then cut crosswise into thin slices.
  3. Add the vinegar to the pan drippings and simmer, stirring, until the acidity cooks off, about 2 minutes.  Add the beans, carrot and lime juice; cook, tossing, about 1 minute.  Transfer to a medium bowl.  Add the pork, tomato, onion and cilantro; toss to combine.
I love this recipe because it's so good and so low in points.  Even if you eat the whole thing, it's only 12 points!  Eat half and it's a lot of food and less points than most other dinners.  Gotta love the fiber!  I have used more pork and increased the points and then ate only one serving for about 5-6 points.

Try it and tell me how much you loved it! 

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