1 3/4 pounds trimmed pork tenderloins (2 pieces)
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and black pepper
1 1/2 tablespoons olive oil
1 medium onion, cut in 1/4-inch dice (1 cup)
1/2 medium red pepper, cut in 1/4-inch dice (1/2 cup)
4 ounces fresh chorizo sausage, casing removed
1 tablespoon tomato paste
1 1/2 cups black beans (homemade or 15-ounce can, drained)
1/2 cup homemade or no-salt chicken broth
1 tablespoon each: fresh parsley and cilantro, finely chopped
1. Do ahead: Sprinkle the cumin, oregano, salt, and pepper over the pork. Drizzle 1 tablespoon of the oil over the pork and rub to spread seasonings evenly. Wrap in plastic wrap, and refrigerate for at least 2 and up to 12 hours.
2. Preheat oven to 375 degrees. Line a rimmed baking sheet with foil.
3. Heat a large skillet over medium-high heat. When hot, add the pork; cook for 5 minutes turning to evenly brown, but not cook through.
4. Transfer to the baking sheet. Roast for 14 to 18 minutes, until the internal temperature is 145 degrees. Transfer to a platter and cover loosely with foil.
5. Heat the skillet the pork was browned in over medium heat. Add remaining oil, onion, and pepper, and a sprinkle of salt. Cook until onion is soft (3 minutes). Increase heat to medium-high and add the sausage, breaking into small chunks. Cook for 6 minutes or until cooked through. Stir in the tomato paste; cook for 1 minute, then add the beans and broth, stirring to incorporate. Season with salt.
6. Once it comes to a boil, reduce heat to keep it barely bubbling. Cook for 5 minutes or until the liquid is reduced by half. Remove from heat. Stir in the parsley and cilantro.
7. Thinly slice the tenderloins and serve with the black bean mixture.
Per serving (based on 8): 270 calories, 28 g protein, 11 g carbohydrates, 12 g fat, 4 g saturated fat, 80 mg cholesterol, 280 mg sodium, 3 g dietary fiber, 1 g sugar