Mexican-Spiced Pork Roast with Caramelized Onion, Spinach & Black Beans

Mexican-Spiced Pork Roast

with Caramelized Onion, Spinach & Black Beans

Group Created with Sketch. 50 min
WW™ Approved Carb Conscious i
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 450 Cals/serving
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To contrast the bold spices that coat our rich pork roast, we’re serving it alongside a duo of black beans and caramelized onion—or onion cooked slowly to brown its natural sugars, which adds incredible depth of flavor. A side of tender sweet peppers and onion (roasted with the pork) gives the dish an extra vibrant boost.
8 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
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ingredients
Mexican-Spiced Pork Roast with Caramelized Onion, Spinach & Black Beans
Title
  • 1 Pork Roast
  • 1 15.5-Ounce Can Black Beans
  • ½ lb Sweet Peppers
  • 1 Red Onion
  • 2 cloves Garlic
  • 5 oz Baby Spinach
  • 2 Scallions
  • 2 Tbsps Butter
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 tsps Honey
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). Place on one side of the sheet pan. Roast 25 minutes. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

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

Caramelize the onion:
3 Caramelize the onion:

In a large pan (nonstick, if you have one), 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 before opening) and ½ cup of water (carefully, as it may splatter). Cook, stirring occasionally, 5 to 7 minutes, or until thickened. Transfer to a bowl. Wipe out the pan.

Roast the vegetables & pork:
4 Roast the vegetables & pork:

To the bowl of prepared onion and peppers, add a drizzle of olive oil; season with salt and pepper. Stir to coat. Carefully transfer to the other side of the sheet pan of partially roasted pork. Roast 11 to 13 minutes, or until the vegetables are tender and the pork is cooked through.* Remove from the oven. Transfer the pork to a cutting board and let rest at least 5 minutes.

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

Cook the beans:
5 Cook the beans:

Meanwhile, in the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the drained beans. Cook, stirring frequently, 1 to 2 minutes, or until heated through. Add the vinegar (carefully, as it may splatter), remaining honey, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. 

Finish & serve your dish:
6 Finish & serve your dish:

To the pan of cooked beans, add the spinach and caramelized onion. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until the spinach is slightly wilted. Turn off the heat. 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 sliced pork with the finished beans and roasted vegetables. Garnish with the sliced green tops of the scallions. Enjoy! 

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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). Place on one side of the sheet pan. Roast 25 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients:

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

Prepare the remaining ingredients:
Caramelize the onion:
3 Caramelize the onion:

In a large pan (nonstick, if you have one), 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 before opening) and ½ cup of water (carefully, as it may splatter). Cook, stirring occasionally, 5 to 7 minutes, or until thickened. Transfer to a bowl. Wipe out the pan.

4 Roast the vegetables & pork:

To the bowl of prepared onion and peppers, add a drizzle of olive oil; season with salt and pepper. Stir to coat. Carefully transfer to the other side of the sheet pan of partially roasted pork. Roast 11 to 13 minutes, or until the vegetables are tender and the pork is cooked through.* Remove from the oven. Transfer the pork to a cutting board and let rest at least 5 minutes.

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

Roast the vegetables & pork:
Cook the beans:
5 Cook the beans:

Meanwhile, in the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the drained beans. Cook, stirring frequently, 1 to 2 minutes, or until heated through. Add the vinegar (carefully, as it may splatter), remaining honey, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. 

6 Finish & serve your dish:

To the pan of cooked beans, add the spinach and caramelized onion. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until the spinach is slightly wilted. Turn off the heat. 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 sliced pork with the finished beans and roasted vegetables. Garnish with the sliced green tops of the scallions. Enjoy! 

Finish & serve your dish: