Top Chef Spiced Pork

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel 1 onion and halve lengthwise; cut crosswise into 1-inch-thick pieces. Peel and small dice the remaining onion. Peel and roughly chop the garlic. Drain and rinse the beans. Finely chop the cilantro leaves and stems.

Line a sheet pan with aluminum foil. Pat the pork dry with paper towels. Season on all sides with salt, pepper and the spice blend. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to 1 side of the prepared sheet pan.

Place the sliced onion in a medium bowl. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Transfer to the other side of the prepared sheet pan. Roast 26 to 28 minutes, or until the onion is tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes. Drizzle the roasted onion with half the vinegar. Carefully stir to combine. Season with salt and pepper to taste.

While the pork and onion roast, in a small pot, heat the butter on medium-high until melted. Add the diced onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the brown sugar and ½ cup of water. Cook, stirring occasionally, 11 to 13 minutes, or until thickened and saucy. Turn off the heat; season with salt and pepper to taste.

While the onion caramelizes, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the beans begin to break down. Add the honey, remaining vinegar and ½ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 7 to 8 minutes, or the liquid has reduced in volume by about ¾. Turn off the heat; season with salt and pepper to taste.

To the pan of cooked beans, add the caramelized onion and ¼ of the cilantro. Stir to thoroughly combine; season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the finished beans, sliced pork and roasted onion among 4 dishes. Drizzle with olive oil. Garnish with the remaining cilantro. Enjoy!