2011 New Pork and Bean recipe challenge winning recipe

       Recipe

1 1/2 teaspoons smoked paprika

1 1/2 teaspoons ground cumin

2 teaspoons packed brown sugar

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 (1 1/2-pound) pork tenderloin

 

1 (15 -ounce) can black beans, rinsed and drained

1 cup diced pineapple, fresh or canned drained

1/2 cup chopped red bell pepper

1 or 2 jalapeno peppers, seeded and minced

1/4 cup chopped fresh cilantro

2 tablespoons honey

1 tablespoon lime juice

1 tablespoon canola oil

 

Tacos

12 6-inch flour tortillas, warmed

1 cup sour cream, regular or light

 

1.  Preheat grill to medium-high.  For pork, in small bowl  combine paprika, cumin, brown sugar, salt and pepper; reserve 1 teaspoon for salsa.  Brush oil over all sides of pork; rub remaining spice mixture over pork.  Place pork on grill rack coated with cooking spray or stovetop grill pan; grill 20 minutes, turning occasionally, or to desired doneness.  Let rest 10 minutes; cut into thin slices.

2.  Meanwhile for salsa, combine all salsa ingredients with reserved 1 teaspoon spice mixture in a medium bowl; mix well.

3.  For tacos, place 2 tortillas on each of 6 dinner plates.  Fill with pork slices, salsa and sour cream.  Makes 6 servings.