Ingredients

• 1 pound pork tenderloin, cubed
• salt and pepper to taste
• 1/4 cup cornmeal
• 1 tablespoon olive oil
• 1/4 cup beer
• 1 cup prepared salsa
• 1 (15 ounce) can sliced canned peaches, drained
• 1/2 (15 ounce) can black beans; drain and reserve liquid
• 1 tablespoon chopped fresh cilantro

Instructions

1. Season cubed pork with salt and pepper to taste. Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat.
2. Heat the oil in a large skillet over medium high heat. Place the coated meat in the skillet and saute for 5 to 10 minutes, or until browned. Reduce heat to medium.
3. Pour in the beer, salsa, peaches and beans with 2 tablespoons reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the cilantro.