Filed Under: cook, main-dish, Pork, south-american, Under 20 Mins

Cuban Stir-Fry of Pork, Black Beans & Sweet Potatoes

A tasty stir-fry. Use canned black beans and dice the sweet potato so it will cook quickly in the skillet. Serve over rice

April 8th, 2012

Excerpted from Lucy's Kitchen by Lucy Waverman. Copyright 2006 by Lucy Waverman. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Prep Time
20 minutes
Cook Time
15 minutes
  • 12 ounces pork tenderloin, cut in 1-inch cubes
  • 1 teaspoon ground cumin
  • 3 tablespoons vegetable oil
  • 1 teaspoon chopped garlic
  • 1 sweet potato, peeled and diced
  • 1 cup diced celery
  • 1 can ¼-oz black beans, rinsed and drained
  • ¼ cup orange juice
  • ¼ cup lime juice
  • ½ cup chicken stock
  • ¼ teaspoon cayenne
  • ¼ cup chopped fresh cilantro
  1. Season pork with cumin, salt and pepper.

  2. Heat a wok or large skillet over high heat. Add 2 tbsp oil and heat. Add pork and stir-fry for 3 minutes, or until browned on outside but still pink in centre. Remove from wok and reserve.

  3. Add remaining oil and garlic to wok and stir-fry for 20 seconds.

  4. Add sweet potato and stir-fry for 2 minutes.

  5. Add celery and black beans. Stir together, cover and cook for 2 to 3 minutes, or until vegetables are tender-crisp.

  6. Return meat and any juices to wok. Pour in orange juice, lime juice and stock and sprinkle with cayenne.

  7. Bring to a boil, then reduce heat and simmer for 1 minute. Sprinkle with cilantro.

Cuban Stir-Fry of Pork, Black Beans & Sweet Potatoes

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