BERGY'S PORK TENDERLOIN WITH BLACK BEANS

Bergy's Pork Tenderloin With Black Beans image

This is a very versatile dish that you can have very spicy or not hot at all just adjust the spices. It is a meal in one wok. This is an entry in the ready, set cook contest of June 2002.

Provided by Bergy

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 tablespoon vegetable oil
1 1/2 lbs pork tenderloin, cut 1/2 inch thick slices and into 1 inch pieces
3 garlic cloves, crushed
2 medium carrots, thinly sliced
2 fresh tomatoes, chopped
1 (14 ounce) can black beans, drained
1 -2 tablespoon hot sauce (Peri-Peri or other to your liking)
3 tablespoons hoisin sauce
2 teaspoons fresh ginger, grated
1/4-1/2 cup beer
2 heads broccoli, separated into small crowns
3 (3 ounce) packages ramen noodles (do not use sauce pkgs)
1 1/2 cups mushrooms, cleaned and sliced
1 cup onion, chopped

Steps:

Heat oil in wok.
Stir fry the pork with the garlic until the pork is cooked and nicely browned, remove from wok You may need to spray the wok with a little oil (I didn't).
Add Carrots ans sauté until ala dente remove and put them with the pork.
Sauté the mushrooms& onion until the onion is translucent.
Add tomatoes and black beans.
Combine hot sauce, hoisin and ginger; add to the wok.
Return the pork and carrots to the wok.
Add enough beer so there is some sauce but not swimming.
Add broccoli; cover and steam for 3 minutes.
Meanwhile cook the ramen noodles.
Serve pork mixture over the noodles.

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