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
pork tenderloin, trimmed and cut into 1" cubes
ground black pepper
vegetable oil, divided
1 1/2 cups
yellow bell pepper, chopped
jalapeños, seeded and minced
1 1/2 tablespoons
medium sweet potatoes, peeled and chopped
(15.5-ounce) can black beans, rinsed and drained
(13.5-ounce) can coconut milk
red curry paste
cook jasmine rice
Fresh cilantro for garnish
In This Recipe
Sprinkle pork with salt and pepper.
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.
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.