Pork with Peach and Black Bean Salsa

Ingredients

• 0.3 cup beer 
• 15 ounce black beans canned
• 0.3 cup cornmeal 
• 1 tablespoon cilantro leaves fresh chopped
• 1 tablespoon olive oil 
• 15 ounce peaches canned drained sliced
• 1 pound pork tenderloin cubed
• 1 cup salsa prepared
• 4 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.