Roast Pork with Black Beans and Rice

Ingredients

For the rice:

29 oz. can of black beans – rinsed and drained

5 cloves of garlic – chopped

1 onion – sliced

2 vine ripe tomatoes – quartered and halved

1 jalapeño – chopped with seeds

Dashes of ground cumin

Dashes of paprika

Dashes of chili powder

Dashes of garlic powder

Dashes of salt

Dashes of black pepper

Olive oil for drizzling

¼ cup vinegar

1 tablespoon of sugar

½ tsp. of salt

1 ½ cups of uncooked rice

For the Pork:

4 lb. boneless pork loin

Rub for the Pork:

1 tsp. of brown sugar

1 tsp. of salt

1 tsp. of ground coriander

1 tsp. of hot curry

1 tsp. of chili powder

Drizzle of olive oil

Preparation

Prepare the rice as directed.

Heat a large frying pan with a drizzle of olive oil.

Add the onion and jalapeño. Sauté until the onion is softened. Add the tomatoes and garlic and continue to sauté until the tomato softens. Add the beans and the spices to taste and toss. Add the rice.

Combine the vinegar, sugar and salt and stir. Pour this over the rice and toss.

For the Pork:

Combine the spices with a drizzle of olive oil and rub all over the outside of the meat. Place covered in the refrigerator for at least one hour or up to overnight.

Preheat Oven 325 degrees:

Cook meat 25 - 30 minutes per pound or until juices run clear.