Recipe By LOUTRE
Published Mar 5th
Prep 10m Cook 30m Additional - Ready In 40m
Servings 4 servings Calories 316.5

An unbelievably simple, yet flavorful dish! Serve with rice, a green salad and a nice glass of red wine. It’s low in fat, too!

Recipe Ingredients

  • 1 pound pork tenderloin, cubed
  • salt and pepper to taste
  • ¼ cup cornmeal
  • 1 tablespoon olive oil
  • ¼ cup beer
  • 1 cup prepared salsa
  • 1 (15 ounce) can sliced canned peaches, drained
  • ½ (15 ounce) can black beans; drain and reserve liquid
  • 1 tablespoon chopped fresh cilantro

Cooking Directions

  1. 1 Season cubed pork with salt and pepper to taste. Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat.
  2. 2 Heat the oil in a large skillet over medium high heat. Place the coated meat in the skillet and saute for 5 to 10 minutes, or until browned. Reduce heat to medium.
  3. 3 Pour in the beer, salsa, peaches and beans with 2 tablespoons reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the cilantro.

Nutrition Facts

  • Calories 316.5
  • Carbohydrate 32.4 g
  • Cholesterol 73.6 mg
  • Fat 7.8 g
  • Fiber 6.4 g
  • Protein 29 g
  • Saturated Fat 1.9 g
  • Sodium 657.2 mg
  • Sugar 12.9 g


  1. I feel that the cornmeal greatly declined the quality of this recipe. I read other reviews and took the time to make sure the cornmeal created a nice crispy crust but once the other ingredients were added the cornmeal crust began to breakdown. The sauce became grainy. I didn't like the texture one bit but - Read more ...
  2. My husband was more enthusiastic about this than anything I've made in a long time. I was determined to make the cornmeal work and I believe the solution is to make sure your oil is very hot when you first add the coated meat and not to turn it until there is a good golden - Read more ...
  3. I had some boneless pork chops in the freezer I needed to use up so I used them in the recipe. I also used 1/4 cup of Corona beer and added a couple of splashes of lime juice. Also I didn't want half a can of black beans sitting in my fridge until the next - Read more ...
  4. Tried this recipe. Though the idea was great I think it could do without the cornmeal. It made the sauce very mushy and grainy and sloppy looking. If I made this again I would do without the cornmeal and just quickly brown the pork and let it simmer in the sauce. Also the peaches gave - Read more ...
  5. We've made this many times and love it. We skip the cornmeal use a medium level salsa and season the pork with jerk or creole seasoning before cooking to add a little flavor. It's a great dinner for a change of pace.
  6. I made this last night for guests and everyone raved! Not being a beer drinker I used low sodium chicken broth instead and used the entire can of black beans. I served this with orzo a green salad and as suggested a nice red wine. Thanks Alex. This is definitely a keeper!
  7. So easy my husband didn't even screw it up! A taste we weren't expecting but enjoyed on the first bite and more by the last. The first time this was made we used a generic Japanese brand salsa that has no bite (live in Japan). The second time we used an American salsa that gave - Read more ...
  8. Followed the recipe exactly as stated. Its consistency is like that of a very hearty stew. It was W-O-N-D-E-R-F-U-L!!! Thanks so much for sharing this delicious recipe.
  9. Since I didn't have pork tenderloin on hand I used pork chops instead and it turned out great. I didn't have beer either so used water as someone else had suggested. I prepared it in a big frying pan with a tight fitting lid to ensure the chops stayed moist and tender. My family loved - Read more ...