4 servings kosher salt and pepper black freshly ground
1 tablespoon olive oil
2 tablespoons olive oil
1 medium onion diced
1 medium onion sliced thin
1 can peas sweet drained
2 pounds pork medallions
1 teaspoon red wine vinegar
0.3 cup cup heavy whipping cream fat-free sour
Equipment
food processor
bowl
frying pan
sauce pan
grill
microwave
grill pan
Directions
In large bowl, place the pork, a good pinch of salt and pepper, lime juice and half of the chopped cilantro.
Let the mixture sit for about 10 minutes.
In a medium saute pan, heat 1 tablespoon olive oil over medium heat.
Add the sliced onion to the pan and saute, stirring occasionally, until the onions are browned, about 8 to 10 minutes. Season with a little bit of salt. Set aside and keep warm.
To make the beans: In a large saute pan, heat 2 tablespoons olive oil over medium heat and add the onion, green pepper, garlic, cumin, and the remaining half of the cilantro. Cook until the vegetables begin to soften, about 6 minutes. Stir in the beans and vinegar.
Add the bay leaves. When the mixture comes to a simmer, reduce the heat to low and cook for 10 minutes.
Preheat a grill or grill pan over high heat.
Remove the pork from the marinade, shake off the excess liquid. Grill the pork for 5 minutes on each side. Cover and keep warm.
In a small saucepan or in a microwave, with a little bit of water, heat the peas until warmed through.
Drain the water and place the peas in a food processor. Puree the peas until just smooth.
Transfer the puree to a bowl and stir in the sour cream until fully incorporated.
Divide the rice among 4 plates.
Place a piece of pork on each plate. Top the pork with a spoonful of pea puree, then the onions, and then the beans.
