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):

calories

450

fat

7 g

saturated fat

2 g

carbs

68 g

sugar

21 g

protein

33 g

cholestrol

65 mg

fibre

9 g

sodium

910 mg

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).
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.
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.
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.