Smoky Pork Medallions & Black Bean-Pineapple Toss

Prep time: 10min
Total time: 40min
Serves: 4
1 can
black beans, drained and rinsed
540 mL
1 cup
finely diced fresh pineapple
250 mL
¾ cup
Sensations by Compliments Spirited Mickie Craft Beer Chipotle
BBQ Sauce, divided
175 mL
1 tbsp
apple cider vinegar
15 mL
(1lb/500 g) pork tenderloin, sliced into 1-in. (2.5-cm) thick medallions
green onions, finely chopped
2 tbsp
finely chopped fresh cilantro
30 mL
Sensations by Compliments Roasted Garlic Naan Bread
½ pkg
8 X 8-in. (20 x 20-cm) foil pan or foil to make packets
Per serving (¼ of the recipe):
7 g
saturated fat
2 g
68 g
21 g
33 g
65 mg
9 g
910 mg


  1. In bowl, stir black beans with pineapple, ¼ cup (60 mL) BBQ Sauce and vinegar. Place in 8 X 8-in. (20 x 20-cm) foil pan and cover tightly with foil (or make a double-thick foil packet large enough to seal in mixture).

  2. Place covered foil pan (or packet) on grill preheated to medium-high. Cook 10 to 15 min., until bean mixture is heated through. Remove foil pan (or packet) from grill.

  3. Toss pork medallions with remaining BBQ sauce. Grill 3 to 4 min. per side or until just cooked through. Grill naan bread 2 to 3 min. per side or until toasted and marked. Remove pork and naan from grill. Cut each naan into 8 wedges.

  4. Wearing oven mitts to avoid steam, carefully open foil pan (or packet). Stir in green onions and cilantro. Divide bean mixture onto 4 plates. Top with pork medallions and serve with naan wedges.

Product Recall : Red Onions from USA