Pork Tenderloin with Beans

• 2 tbsp. chili powder
• 1 tsp. salt
• 2 tbsp. salad oil
• 2 pork tenderloins
• 1 medium onion
• 1 can red kidney beans
• 1 can no-salt-added stewed tomatoes
• 1 can chopped mild green chilies

1. Preheat broiler if manufacturer directs.
2. In small bowl, mix chili powder, salt, and 1 tablespoon salad oil; use to coat tenderloins.
3. Place tenderloins on rack in broiling pan.
4. With broiling pan 5 to 7 inches from source of heat, broil tenderloins 12 to 15 minutes, turning tenderloins once, until browned on the outside and still slightly pink in the center (internal temperature of meat should be 160 degrees F on meat thermometer).
5. Meanwhile, finely chop onion.
6. In nonstick 10-inch skillet over medium heat, in 1 tablespoon hot salad oil, cook onion 5 minutes, stirring often.
7. Add kidney beans, stewed tomatoes, and green chilies with their liquid; over high heat, heat to boiling.
8. Reduce heat to low; cover skillet and simmer mixture 5 minutes to blend flavors.
9. Place tenderloins on cutting board.
10. Holding knife in slanting position, cut tenderloins into 1/4-inch-thick slices.
11. Arrange pork slices and bean mixture on 4 dinner plates.

chili powder, salt, salad oil, pork tenderloins, onion, red kidney beans, nosalt, green chilies

Taken from www.delish.com/recipefinder/pork-tenderloin-beans-2735 (may not work)