Guest Recipe: Adobo Pork with Black Bean Salsa

By D Law for divinecaroline

I’m not good at measuring ingredients. As a matter of fact I’ll peek at a recipe but most of the time measure by eye or throw in something else that’s missing if I feel the need. So here is a recipe I found in a magazine that I loved but was missing some of the ingredients and frankly was so short on time I measured nothing.

This recipe is sweet but with a kick and the cold black bean salsa can be used on top or on the side. I recommend throwing it on top because it cuts the heat.

Salsa

1 can organic black beans/or Bush’s black beans are good too. Drained but not rinsed.
One medium onion (I used a Vidalia onion.)
Tomatoes (Recipe calls for one medium, but I used a small container of grape tomatoes and diced ’em into four quarters.)
Fresh cilantro (Recipe called for 1/2 cup. I just grabbed and chopped and threw it in.
chili powder. Recipe called for 1 teaspoon, I probably put in more like 3 and then dashed in some cumin just because.)
Lemon juice (Recipe called for 2 tablespoons. I used a fresh lemon and squeezed the heck out of it.
Stir it up and taadaa! It’s actually great alone too.

Pork

Boneless pork chops or pork tenderloin cut into 1″ pieces
Sauté in a pan with cooking spray or a small amount of olive oil if necessary.
Season with the following:
Paprika (Recipe calls for 6 tablespoons. I didn’t have any so I didn’t use any.
Brown Sugar (Recipe called for 2 tablespoons. I think I used about that but I used the Splenda Blend instead.)
Chili Powder (Recipe called for 2 tablespoons. I just dumped it in. Probably used three to four tablespoons.)
Cheyenne Powder (Recipe called for a pinch or dash. I dashed it on several occasions.

Top with salsa. Serve with any side dish. I recommend garlic mashed potatoes (in the event you are not watching your weight) or with a salad. I had fruit as a side kicker but only because it was late and I didn’t have time to make the veggies I had planned to have with it.

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