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SERVES:
2

INGREDIENTS:

approx. 2/3 cup white rice cooked according to directions (approx. 2 cups cooked rice total)

one 12-ounce pork tenderloin
6 slices regular bacon
6 wooden toothpicks

1/2 cup deseeded, thinly chopped red pepper
1/2 cup thinly chopped onion
1 small clove garlic, minced
1/2 jalapeno pepper, deseeded and minced (optional)
1/3 cup chopped fresh cilantro
1/4 - 1/2 tsp ground cumin
approx. 1 cup canned black beans

well drained, canned pineapple chunks as needed

PROCEDURE:

Get started by cooking the rice according to directions.

Before handling the raw pork and bacon, cut the vegetables. For 2 servings, count on 1/2 deseeded and thinly chopped red pepper and an equal amount of thinly chopped onion, 1 small minced clove of garlic, 1/2 deseeded and minced jalapeno pepper and about 1/3 cup chopped fresh cilantro.

Cut one 12-ounce pork tenderloin crosswise into 6 equal size medallions and then wrap each one with 1 regular slice of bacon and secure the loose end with a wooden toothpick.

Get cooking started by sauteing the peppers, onions and garlic in a little vegetable oil to soften.

At the same time, use another pan to cook the pork, bacon side down, all around to crisp up the bacon, and then finish cooking it through on the flat sides.

Once the peppers and onions have softened up, add 1/2 15-ounce can black beans and a good sprinkling of ground cumin, heat that all the way through and turn the heat off.

Once the pork is cooked to your liking, put some of the cooked rice on a plate with some of the black beans, remove the toothpicks and place the pork on top.

Finish with some well drained canned pineapple chunks and a sprinkling of chopped fresh cilantro.

HINTS:

This recipe is easily doubled to feed 4 instead of 2.

Use a splatter guard over the sauteing pork, if you have one, to help keep the splattering down a bit.