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Mexican Pork Cassoulet with Chipotle Cream Recipe

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This recipe for Mexican Pork Cassoulet with Chipotle Cream is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 lb. pork tenderloin
1 T. olive oil
salt and pepper
1 med. onion, chopped
2 garlic cloves, minced
1- 15 1/2 oz. can black beans, rinsed and drained
1/2 c. frozen corn
1- 15oz. jar mild salsa
chopped cilantro and lime wedges for garnish

Chipotle cream:
1/2 c. sour cream
2 tsp. minced chipotle peppers in adobo sauce
Directions:
Directions:
1. Cut pork tenderloin crosswise into 2-inch wide medallions. Press lightly to flatten.
2. Heat olive oil in a large nonstick skillet over medium heat. Place pork medallions in the skillet and cook for 8 to 10 minutes, turning once. Remove and season to taste with salt and pepper. Set aside.
3. In the same skillet, cook onion and garlic until tender. Add beans, corn and salsa; bring to a simmer. Return pork to the skillet and cook for 5 to 7 minutes, or until heated through.
4. Prepare chipotle cream: combine sour cream and chipotle peppers.
5. Serve cassoulet with chipotle cream, garnished with cilantro and lime wedges.
Number Of Servings:
Number Of Servings:
4

 

 

 

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