Ingredients

• 4 pork medallions (about 2 pounds)
• Kosher salt and freshly ground black pepper
• Juice of 2 limes
• 1/4 cup chopped fresh cilantro, divided
• 1 tablespoon olive oil
• 1 medium onion, sliced thin
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 green pepper, seeded and diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 (14-ounce) can black beans, drained and rinsed
• 1 teaspoon red wine vinegar
• 2 bay leaves
• 1 can sweet peas, drained
• 1/4 cup fat-free sour cream
• 1 cup cooked brown rice

Instructions

1. In large bowl, place the pork, a good pinch of salt and pepper, lime juice and half of the chopped cilantro. Let the mixture sit for about 10 minutes.
2. In a medium saute pan, heat 1 tablespoon olive oil over medium heat. Add the sliced onion to the pan and saute, stirring occasionally, until the onions are browned, about 8 to 10 minutes. Season with a little bit of salt. Set aside and keep warm.
3. To make the beans: In a large saute pan, heat 2 tablespoons olive oil over medium heat and add the onion, green pepper, garlic, cumin, and the remaining half of the cilantro. Cook until the vegetables begin to soften, about 6 minutes. Stir in the beans and vinegar. Add the bay leaves. When the mixture comes to a simmer, reduce the heat to low and cook for 10 minutes.
4. Preheat a grill or grill pan over high heat.
5. Remove the pork from the marinade, shake off the excess liquid. Grill the pork for 5 minutes on each side. Cover and keep warm.
6. In a small saucepan or in a microwave, with a little bit of water, heat the peas until warmed through. Drain the water and place the peas in a food processor. Puree the peas until just smooth. Transfer the puree to a bowl and stir in the sour cream until fully incorporated.
7. Divide the rice among 4 plates. Place a piece of pork on each plate. Top the pork with a spoonful of pea puree, then the onions, and then the beans.