Cumin Pork with Beans

• 1 red onion, thinly sliced
• Juice of 3 limes
• 1 teaspoon chopped chipotle chile in adobo sauce, plus 2 teaspoons sauce from the can
• 2 teaspoons ground cumin
• Kosher salt
• 1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed
• 2 tablespoons extra-virgin olive oil
• 3 small red or orange bell peppers, cut into thick strips
• 1 15 .5-ounce can black beans, drained and rinsed
• 1 teaspoon honey
• 1/2 cup roughly chopped fresh cilantro

1. Preheat the oven to 425 degrees F. Combine half of the red onion with the juice of 2 limes, the chopped chipotle, 1/2 teaspoon cumin and a pinch of salt in a bowl; set aside while you cook the pork.
2. Sprinkle the pork with the remaining 1 1/2 teaspoons cumin; season with salt.
3. Heat a large skillet over medium-high heat.
4. Add 1 tablespoon olive oil, then add the pork and brown on all sides, 8 minutes.
5. Remove to a rimmed baking sheet; roast until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes.
6. Transfer to a cutting board.
7. Add the bell peppers and the remaining 1 tablespoon olive oil to the skillet.
8. Cook over medium-high heat until slightly softened, 4 minutes.
9. Add 1/2 cup water and 1/4 teaspoon salt.
10. Cook until the water evaporates, 4 more minutes.
11. Remove from the heat; add the onion mixture.
12. Toss the beans with the remaining red onion, the juice of the remaining lime, 2 teaspoons adobo sauce, the honey, cilantro and a pinch of salt.
13. Slice the pork and serve with the beans and peppers.
14. Photograph by Justin Walker

red onion, chipotle chile, ground cumin, kosher salt, pork tenderloin, extravirgin olive oil, red, black beans, honey, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cumin-pork-with-beans.html (may not work)