Sunday, January 9, 2011

New Orleans Grilled Pork and Beans


Prep time: 20 minutes
Cooking time: 15 to 20 minutes
Nutritional Information

Per serving: 421 Calories, 45.1 g protein, 4.7 g fat, 49.0 g carbohydrate, 7.6 g fibre, 702 mg sodium. Excellent source of iron (38% DV), zinc (42% DV), vitamin B12 (36% DV) , vitamin C (42% DV) and Niacin (95% DV).
2 pork tenderloins, about 1 ½ lb (750 g)
½ tsp (2 mL) pepper
2 tbsp (30 mL) each fancy molasses, HEINZ® Mustard and HEINZ® Tomato Paste
1 tbsp (15 mL) HEINZ® Apple Cider Vinegar
1 can (14 oz/398 mL) HEINZ® Original Beans with Pork and Molasses or
HEINZ® Deep-Browned® Beans with Pork and Molasses
¾ cup (175 mL) each diced green pepper and corn kernels
1/3 cup (75 mL) HEINZ® Chili Sauce
½ tsp (2 mL) ground allspice

Preheat the grill to medium-high, and grease well. Butterfly each tenderloin, cutting along the length about halfway through the centre. Open along the cut to lie flat. Sprinkle all over with pepper. Bring the molasses, mustard, tomato paste and vinegar to a boil in a small saucepan. Cool slightly. Set aside half the mixture. Use remaining half mixture to brush all over tenderloins.
Stir the beans, green pepper, corn, chili sauce and allspice together in a bowl. Lay a large square of heavy-duty aluminum foil on a flat surface. Transfer the bean mixture to the foil. Bring up the side, fold over and crimp the edges to create a secure packet.
Grill the packet of beans (in a grilling basket ideally) alongside the pork for 15 to 20 minutes, turning the meat and carefully turning the packet once. Baste the pork with the reserved glaze mixture just before removing from the grill. Slice the pork and arrange over the bean mixture to serve.
Makes 4 servings.

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