Author Notes
If you eat with your eyes you'll love that this soup that incorporates black beans, sweet potatoes, and lean cuts of pork tenderloin is both beautiful and delicious. —Heather Jeffcoat
Ingredients
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2 pounds
pork tenderloin, trimmed and cut into 1" cubes
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1/2 teaspoon
salt
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1/2 teaspoon
ground black pepper
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3 tablespoons
vegetable oil, divided
-
1 1/2 cups
sliced celery
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1
onion, chopped
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1
yellow bell pepper, chopped
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3
jalapeños, seeded and minced
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1 1/2 tablespoons
minced garlic
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6 cups
chicken broth
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2
medium sweet potatoes, peeled and chopped
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1
(15.5-ounce) can black beans, rinsed and drained
-
1
(13.5-ounce) can coconut milk
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1 tablespoon
curry powder
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1 tablespoon
red curry paste
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1/2 teaspoon
salt
-
1/2 teaspoon
ground cinnamon
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1 cup
cook jasmine rice
-
Fresh cilantro for garnish
Directions
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Sprinkle pork with salt and pepper.
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In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of pork, and cook for 5 to 6 minutes or until pork is browned. Remove from pan, and keep warm. Add 1 tablespoon oil to pan, and cook remaining pork for 5 to 6 minutes or until browned. Remove from pan, and keep warm.
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Heat remaining 1 tablespoon oil over medium heat. Add celery and next 4 ingredients. Cook, stirring frequently, until vegetables are tender. Add broth, next 7 ingredients, and pork; bring to a boil, reduce heat, and simmer for 20 minutes or until potatoes are tender. Serve over rice, and garnish with cilantro, if desired.
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