Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Dice
Celery (1 stalk)
in 1/4 inch pieces; place in medium bowl.
3.
Peel
Carrot (1)
cut into 1/4 inch dice and add to bowl. Mince the
Shallot (1)
and
Garlic (2 cloves)
and add to bowl.
4.
Discard stems and seeds of the
Red Bell Pepper (1)
,
Yellow Bell Pepper (1)
, and
Jalapeño Pepper (1)
. Cut each pepper into 1/4 inch dice; add to bowl.
5.
Thinly slice the
Sweet Onion (1)
into 1/4 inch rings; place into a second medium bowl; hold.
6.
Remove leaves from only HALF the
Fresh Cilantro (1 cup)
, discard stems and set leaves aside for plating.
7.
Cut the
Bacon (2 slices)
into 1/4 inch dice; hold.
8.
Drain the
Black Beans (1 can)
in a colander.
9.
Heat
Olive Oil (1 Tbsp)
in a medium saucepot over medium-high heat. When hot, sweat the bacon, about 3 minutes.
10.
Add the vegetable mixture; sauté 8 to 10 minutes.
11.
Add beans,
Water (1 cup)
,
Chicken Base (1 pckg)
,
Rattler BBQ Sauce (1 cup)
,
Ground Cumin (1 tsp)
,
Ground Coriander (1 tsp)
,
Ancho Chili Powder (2 tsp)
,
Salt (1 tsp)
and
Ground Black Pepper (as needed)
. Reduce heat to medium and simmer for 25 minutes.
12.
Add the
Granulated Sugar (4 Tbsp)
and
Water (2 Tbsp)
a small sauté pan; stir.
13.
Turn the heat to high and swirl the pan until the mixture has a rich, caramel color, 4 to 5 minutes, being careful not to burn!
14.
Remove pan from heat and add
Kemps Heavy Whipping Cream (sponsored) (2 Tbsp)
.
15.
Season with the remaining
Ancho Chili Powder (2 tsp)
and stir; hold warm for next step.
16.
Pat dry the
Pork Tenderloin (1)
with paper towels. Heat
Olive Oil (1 Tbsp)
in a medium oven-proof sauté pan over medium-high heat. Season with
Salt (1 tsp)
and
Ground Black Pepper (1 tsp)
.
17.
Sear on one side for 2 minutes.
18.
Turn over and sear for 2 minutes more. Sear the remaining sides for 30 seconds each. Spoon the caramel sauce over the tenderloin.
19.
Place pan in oven for 8 to 10 minutes or until desired doneness.
20.
Heat
Vegetable Oil (1 cup)
in a 3-inch deep sauté pan over medium-high heat.
21.
Combine the
All-Purpose Flour (1/2 cup)
with
Salt (1 tsp)
,
Ground Black Pepper (1 tsp)
in a small bowl. Sprinkle over the onion rings and toss until they are well coated.
22.
When the oil is hot, test oil temperature by frying only 1 onion ring. If it cooks too quickly or too dark, then lower the temperature of your oil.
23.
Test again if needed and then fry all the onions in the oil until golden and crispy. Transfer to paper towels and sprinkle with
Salt (to taste)
, if desired.
24.
Cut the pork tenderloin into 1/4 inch slices. Spoon the beans onto the center of two plates. Fan out the pork slices atop the beans, and top with the fried onion rings. Garnish with the cilantro leaves. Serve and enjoy!
