Cook Time: 45 min plus at least 2 hours of marinating
2 Lb Trimmed Pork Tenderloin Cut Into 2 Pieces
1 tsp Ground Cumin
1 tsp Dried Oregano
Salt and Black Pepper
1 Large Onion, Cut in 1/4-inch Dice
1 Red Pepper, Cut in 1/4-inch dice
8 oz Fresh Chorizo Sausage, Casing Removed
1 Tbs Tomato Paste
3 Cups Black Beans (or 2 15-ounce Cans, Drained)
1 Cup Low Sodium Chicken Broth
1 Tbs each: Fresh Parsley and Cilantro, Finely Chopped
Do ahead: Sprinkle the cumin, oregano, salt, and pepper over the pork. Drizzle 1 tablespoon of the oil over the pork and rub to spread seasonings evenly. Wrap in plastic wrap, and refrigerate for at least 2 and up to 12 hours. Preheat oven to 375 degrees. Line a rimmed baking sheet with foil.
1) Heat a large skillet over medium-high heat. When hot, add the pork; cook for 5 minutes turning to evenly brown, but not cook through.
2) Transfer to the baking sheet. Roast for 14 to 18 minutes, until the internal temperature is 145 degrees. Transfer to a platter and cover loosely with foil.
3) Heat the skillet the pork was browned in over medium heat. Add remaining oil, onion, and pepper, and a sprinkle of salt. Cook until onion is soft, about 3 minutes.
4) Increase heat to medium-high and add the sausage, breaking into small chunks. Cook for 6 minutes or until cooked through.
5) Stir in the tomato paste; cook for 1 minute, then add the beans and broth, stirring to incorporate. Season with salt.
6) Once it comes to a boil, reduce heat to keep it barely bubbling. Cook for 5 minutes or until the liquid is reduced by half. Remove from heat. Stir in the parsley and cilantro.
7) Remove pork from oven and slice. Serve Ragu over sliced pork.