Leftovers are the bane of my existence. Ok so maybe not so drastic, but still they get annoying after a while. Especially when you have this awesome recipe that you love to make but then you’re eating it for a week. Straight. I think the only thing I love that much is ice cream. Speaking of which I should go have a bowl of.
So last week I made the Pork Tenderloin ( https://collegestudentcooking101.wordpress.com/2011/09/27/pork-tenderloin/ ). There was a lot left. Allison and I both had it at least twice for lunch but we still had a ton left. So my wonderful chemistry mentor Dr. C suggested I try this recipe that used pork tenderloin, so that’s what I did tonight.
Pork Tenderloin with Black Beans and Rice
Pork tenderloin, already cooked
1 can black beans, drained and rinsed
1/2 c. chicken broth
1 T olive oil
1 T chopped onion
1 t tyme
1/2 t cumin
1 t seasoned salt
1 t pepper
Saute onion in olive oil in medium sauce pan. Add chicken broth and spices. Add beans and pork. Bring to a boil over medium heat for 10 min, stirring occasionally. Serve over rice.
Allison and I both agreed that this was a success. The best part was that there weren’t any leftovers! Tada! Needless to say I will definitely make this again, maybe with chicken or beef instead. The possibilities are endless.