Pork with black beans, brown rice, and green chili-cilantro sauce

Delicious!!! My husband has requested that this is my signature dish when we invite people over for dinner. Wow!! Of course, I included a few modifications that I feel really enhanced the dish. Feel free to give it your own signature flare.

Ingredients 

1 cup long-grain brown rice

1 15.5oz can black beans, rinsed

1/2 cup fresh cilantro leaves

4 radishes, thinly sliced

1 scallion, thinly sliced

1 avocado, sliced

1 4.5oz can diced green chilies 

1 Tbsp fresh lime juice, plus lime wedges for serving

6 Tbsp olive oil

Kosher salt and black pepper

1 1/2 pounds pork tenderloin, cut crosswise into 8 pieces

1 tsp ground cumin

Steps

Heat oven to 425*. Cook the rice according to the package directions, adding the beans to the rice during the last 2 minutes of cooking to warm through. Stir with fork to combine.

Meanwhile, combine the cilantro, radishes, scallions, green chilies, lime juice, 4 tablespoons of the oil, and 1/2 teaspoon salt in a medium bowl.

Heat the remaining 2 tablespoons of oil in a large ovenproof skillet over high heat. Season the pork with the cumin and 1/2 teaspoon each salt and pepper. Cook, in batches, turning occasionally, until brown on all sides, 3 to 5 minutes per batch. Return the pork to the skillet and transfer to the oven. Cook until an instant-read thermometer inserted into the thickest piece registers 145*, 6 to 8 minutes.

Serve the rice and beans topped with the pork and green chili-cilantro sauce. Top with avocado slices and serve with lime wedges for squeezing.

Adapted from Real Simple Magazine, May-2014