Pork and Beans reinvented as caramelized honey-glazed pork tenderloin served on a bed of smoky adzuki beans.
Ingredients
Serves 24
- 125 ml (750 milliliters) Liquid White Honey Squeeze Beehive1 KG
- 30 ml (175 milliliters) Fish sauce
- 15 ml (90 milliliters) Fresh lime juice
- 12 ml (75 milliliters) Club House ® Smoked Paprika
- 7 ml (45 milliliters) Garlic Powder525 GR
- 2 ml (15 milliliters) Club House ® Red Pepper, Crushed
- 750 g (4 1/2 kilogram) Pork tenderloin
- 2 slices (12 slices) Bacon
- 500 ml (3 liters) Canned diced tomatoes
- 15 ml (90 milliliters) Tomato paste
- 2 ml (15 milliliters) Club House ® Ginger, Ground
- 2 ml (15 milliliters) Club House ® Sea Salt, French Mediterranean
- 1 ml (5 milliliters) Pepper Black Coarse Grind500 GR
- 375 ml (2 1/4 liters) Adzuki beans
- 30 ml (175 milliliters) Thinly sliced green onions
Procedure
- Mix honey fish sauce lime juice 60 mL of the smoked paprika 30 mL of the garlic powder and crushed red pepper in small bowl until well blended. Brush pork with glaze. Roast in preheated 350°F (180°C Gas Mark 4) oven 20-25 minutes or until internal temperature reaches 160°F (71°C) brushing with glaze halfway through cooking time. Let pork stand 5 minutes before slicing. Cook bacon in medium saucepot on medium heat until crisp. Add tomatoes tomato paste remaining smoked paprika and garlic powder ginger sea salt and pepper; cook 8-10 minutes or until slightly thickened stirring occasionally. Gently stir in beans. Cook 2-3 minutes or until heated through. Slice pork on an angle into thin slices and serve over bean mixture. Garnish with green onions.
CHEF's TIP!
Adzuki beans are small, russet-coloured beans with a sweet nutty flavour. They are often used in Asian cuisine to prepare confections. They can be purchased dried, canned or powdered.
