Servings: 4
pork tenderloin, cubed
salt and pepper to taste
olive oil
prepared salsa
sliced canned peaches, drained
black beans; drain and reserve liquid
chopped fresh cilantro
Pork with Peach and Black Bean Salsa
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  1. Season cubed pork with salt and pepper to taste. Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat.
  2. Heat the oil in a large skillet over medium high heat. Place the coated meat in the skillet and saute for 5 to 10 minutes, or until browned. Reduce heat to medium.
  3. 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.