Pork with Peach and Black Bean Salsa

Gluten Free
Dairy Free
Health score
36%
Pork with Peach and Black Bean Salsa
40 min.
4
415kcal

Suggestions

Delight Your Taste Buds with Pork and Peach Magic!

Are you ready to embark on a culinary journey that promises a delightful fusion of flavors and textures? This Pork with Peach and Black Bean Salsa recipe is a gluten-free, dairy-free masterpiece that's perfect for lunch, dinner, or even as a main course for your next gathering. Best of all, it's ready in just 40 minutes, making it a fantastic option for busy weeknights or last-minute entertaining.

With each serving offering a satisfying 415 calories, this dish is not only delicious but also mindful of your dietary needs. The star of the show, the tender pork tenderloin, is seasoned to perfection and coated in a golden cornmeal crust, giving it a delightful crunch. But that's not all – it's then simmered in a symphony of peachy, salsa-infused goodness, alongside the hearty black beans, adding a layer of depth and richness to the dish.

The secret to this recipe's charm lies in its unexpected combination of ingredients. The sweetness of the peaches complements the savory pork, while the black beans and salsa bring a vibrant, tangy twist that's hard to resist. And let's not forget the fresh cilantro, which adds a pop of color and an aromatic freshness that ties everything together.

Whether you're a seasoned cook or just starting out, this recipe is designed to impress. So why not give it a try and let the aroma of sizzling pork and the tantalizing taste of peach and black bean salsa fill your home with warmth and joy? Your taste buds are in for a treat!

Ingredients

  • 0.3 cup beer 
  • 15 ounce black beans canned
  • 0.3 cup cornmeal 
  • tablespoon cilantro leaves fresh chopped
  • tablespoon olive oil 
  • 15 ounce peaches canned drained sliced
  • pound pork tenderloin cubed
  • cup salsa prepared
  • servings salt and pepper to taste

Equipment

  • frying pan
  • ziploc bags

Directions

  1. Season cubed pork with salt and pepper to taste.
  2. Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat.
  3. Heat the oil in a large skillet over medium high heat.
  4. Place the coated meat in the skillet and saute for 5 to 10 minutes, or until browned. Reduce heat to medium.
  5. Pour in the beer, salsa, peaches and beans with 2 tablespoons reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the cilantro.

Nutrition Facts

Calories415kcal
Protein34.31%
Fat19.57%
Carbs46.12%

Properties

Glycemic Index
52.81
Glycemic Load
13
Inflammation Score
-8
Nutrition Score
29.876956504324%

Flavonoids

Cyanidin
2.04mg
Catechin
5.29mg
Epigallocatechin
1.11mg
Epicatechin
2.5mg
Epigallocatechin 3-gallate
0.32mg
Kaempferol
0.35mg
Quercetin
0.76mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:415.37kcal
20.77%
Fat:9.07g
13.96%
Saturated Fat:2.11g
13.17%
Carbohydrates:48.1g
16.03%
Net Carbohydrates:35.15g
12.78%
Sugar:11.55g
12.84%
Cholesterol:73.71mg
24.57%
Sodium:695.14mg
30.22%
Alcohol:0.58g
100%
Alcohol %:0.17%
100%
Protein:35.79g
71.58%
Vitamin B1:1.45mg
96.79%
Vitamin B6:1.15mg
57.37%
Selenium:39.14µg
55.91%
Fiber:12.95g
51.8%
Vitamin B3:9.94mg
49.7%
Phosphorus:493.05mg
49.31%
Folate:171.71µg
42.93%
Manganese:0.69mg
34.6%
Magnesium:134.84mg
33.71%
Potassium:1157.03mg
33.06%
Vitamin B2:0.51mg
30.1%
Zinc:4mg
26.64%
Iron:4.29mg
23.83%
Copper:0.47mg
23.67%
Vitamin E:2.36mg
15.75%
Vitamin B5:1.57mg
15.66%
Vitamin A:673.97IU
13.48%
Vitamin B12:0.59µg
9.88%
Vitamin K:8.36µg
7.96%
Vitamin C:5.62mg
6.81%
Calcium:59.37mg
5.94%
Vitamin D:0.34µg
2.27%
Source:Allrecipes