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Pit Lane Pork & Beans

alarm
Total Time:
1 hr 19 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
6 Servings
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Pit Lane Pork & Beans
alarm
Total Time:
1 hr 19 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
6 Servings

Ingredients


Product ImageSlow Smoked Mesquite Flavor Marinated Fresh Pork Loin Filet
16 oz
Smithfield Thick Sliced Bacon
16 oz
1 can
Black beans
1 can
1 can
Red beans
1 can
1
Half purple onion diced
1
1
Small red pepper diced
1
1
Small orange or yellow pepper diced
1
1
Fresh jalapeño diced
1
1
Medium ripe tomato, diced
1
1/2 cup
Red wine vinegar
1/2 cup
1 tablespoon
Mustard
1 tablespoon
1/4 cup
Olive oil
1/4 cup
1 tablespoon
Sugar
1 tablespoon
1/4 cup
Fresh cilantro chopped
1/4 cup
Salt and pepper to taste

Directions


  1. For Spicy Bean Salad, In a medium bowl, whisk together vinegar, sugar, and mustard. Slowly add olive oil. Add in beans, peppers, onions and tomatoes. Refrigerate one hour or overnight. Top with chopped cilantro and serve.

  2. At least 15 minutes before grilling, soak toothpicks in enough water to cover. Prepare a medium-hot fire in grill.

  3. Bring 1 1/2 inches of water to boil in large skillet. Meanwhile, cut each tenderloin into 6 pieces, making 1 1/2-1 3/4-inch-thick medallions. Lightly season with salt and pepper; set aside.

  4. Add bacon to boiling water; return to a boil. Boil, uncovered, for 1 minute. Drain, cool slightly. Wrap 1 piece of bacon around each medallion, securing with soaked toothpicks.

  5. Grill bacon-wrapped medallions, cut sides down and uncovered, over direct heat for 12-15 minutes or until internal temperature of pork reaches 145°F, turning medallions over halfway during grilling. Transfer medallions to serving platter and allow to rest 3 minutes. Remove toothpicks; serve with Spicy Bean Salad

For the Love of Meat

Ingredients


16 oz
Smithfield Thick Sliced Bacon
16 oz
1 can
Black beans
1 can
1 can
Red beans
1 can
1
Half purple onion diced
1
1
Small red pepper diced
1
1
Small orange or yellow pepper diced
1
1
Fresh jalapeño diced
1
1
Medium ripe tomato, diced
1
1/2 cup
Red wine vinegar
1/2 cup
1 tablespoon
Mustard
1 tablespoon
1/4 cup
Olive oil
1/4 cup
1 tablespoon
Sugar
1 tablespoon
1/4 cup
Fresh cilantro chopped
1/4 cup
Salt and pepper to taste

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