Mexican-Spiced Pork Roast with Caramelized Onion & Black Beans

Mexican-Spiced Pork Roast

with Caramelized Onion & Black Beans

40 MIN
2 Servings
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From the Test Kitchen

To contrast the bold spices that coat our rich pork roast, we’re serving it over a duo of black beans and caramelized onion—or onion cooked slowly to brown its natural sugars, which adds incredible depth of flavor.
17 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Mexican-Spiced Pork Roast with Caramelized Onion & Black Beans
Title
  • 1 Pork Roast
  • 2 Scallions
  • 1 15.5-Ounce Can Black Beans
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Red Onion
  • 4 oz Sweet Peppers
  • 1 Tbsp Apple Cider Vinegar
  • 2 tsps Honey
time-saving
tips & techniques
Prepare & start the pork:
1 Prepare & start the pork:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels. Season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Transfer to one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve and peel the onion. Small dice one half. Cut the remaining half into 1-inch-wide wedges. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Combine the onion wedges and quartered peppers in a bowl. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic.

Roast the vegetables & finish the pork:
3 Roast the vegetables & finish the pork:

Add 1/2 teaspoon of olive oil to the bowl of prepared onion wedges and peppers; season with salt and pepper. Toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted pork. Arrange in an even layer. Roast 12 to 14 minutes, or until the vegetables are tender when pierced with a fork and the pork is browned and cooked through.** Remove from the oven. Carefully transfer the roasted pork to a cutting board; let rest at least 5 minutes. Evenly top the roasted vegetables with half the vinegar; carefully stir to coat. 

* An instant-read thermometer should register 145°F.

Caramelize the onion:
4 Caramelize the onion:

Meanwhile, in a small pot, heat the butter on medium-high until melted. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add half the honey (kneading the packet before opening) and ½ cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 9 to 11 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the beans & serve your dish:
5 Cook the beans & serve your dish:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans. Cook, stirring occasionally, 3 to 4 minutes, or until heated through. Add the remaining honey, remaining vinegar (carefully, as the liquid may splatter), and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off. Turn off the heat. Transfer to the pot of caramelized onion; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the cooked beans and onion topped with the sliced pork and roasted vegetables. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare & start the pork:
1 Prepare & start the pork:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels. Season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Transfer to one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve and peel the onion. Small dice one half. Cut the remaining half into 1-inch-wide wedges. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Combine the onion wedges and quartered peppers in a bowl. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic.

Prepare the ingredients:
Roast the vegetables & finish the pork:
3 Roast the vegetables & finish the pork:

Add 1/2 teaspoon of olive oil to the bowl of prepared onion wedges and peppers; season with salt and pepper. Toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted pork. Arrange in an even layer. Roast 12 to 14 minutes, or until the vegetables are tender when pierced with a fork and the pork is browned and cooked through.** Remove from the oven. Carefully transfer the roasted pork to a cutting board; let rest at least 5 minutes. Evenly top the roasted vegetables with half the vinegar; carefully stir to coat. 

* An instant-read thermometer should register 145°F.

4 Caramelize the onion:

Meanwhile, in a small pot, heat the butter on medium-high until melted. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add half the honey (kneading the packet before opening) and ½ cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 9 to 11 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Caramelize the onion:
Cook the beans & serve your dish:
5 Cook the beans & serve your dish:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans. Cook, stirring occasionally, 3 to 4 minutes, or until heated through. Add the remaining honey, remaining vinegar (carefully, as the liquid may splatter), and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off. Turn off the heat. Transfer to the pot of caramelized onion; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the cooked beans and onion topped with the sliced pork and roasted vegetables. Garnish with the sliced green tops of the scallions. Enjoy!

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