We had some pork tenderloin in the refrigerator and I decided to make this recipe again since we also had a red onion and bell peppers. The three of us liked it the last time that we had it so I figured that was time to make it again and use up some of the ingredients sitting in the refrigerator. By the way, the recipe is called Cumin Pork and Beans.

Start by preheating the oven to 425 degrees F. Combine one half of a thinly sliced red onion with the juice of 2 limes, 1 chopped chipotle in adobo sauce, 1/2 teaspoon cumin and a pinch of salt in a bowl. Set aside while you cook the pork.

Sprinkle 1 pork tenderloin (about 1 1/2 pounds) with 1 1/2 teaspoons cumin. Season with salt. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and then add the pork and brown on all sides for about 8 minutes. Remove to a rimmed baking sheet and roast until a thermometer inserted into the center registers 145 degrees F, about 12 to 15 minutes. Transfer to a cutting board.

Add 2 sliced red or yellow (or both) bell peppers and the remaining 1 tablespoon olive oil to the skillet. Cook over medium-high heat until slightly softened, 4 minutes. Add 1/2 cup water and 1/4 teaspoon salt. Cook until the water evaporates, 4 more minutes. Remove from the heat and add the onion mixture.

Toss 1 15-ounce can of black beans with the remaining red onion, the juice of the remaining lime, 2 teaspoons adobo sauce, 1 teaspoon honey, 1/2 cup of chopped cilantro and a pinch of salt. Slice the pork and serve with the beans and peppers.

This was a fantastic meal! Paula even cut up some radishes that we had been given and roasted them in the oven. We had never had roasted radishes before and they were quite tasty. All three of us would highly recommend this dish!!!