Spicy Pork Tenderloin & Black Bean Chili

I'm a little Bobby Flay-crazy right now. 

I never pegged myself for a Southwest-loving kind of person-

and I guess I still don't!

But I am drawn to authentic Mexican cuisine,

so I do understand why cooking with bold flavors is extremely appealing to me. 

In studying his book,

"Bobby Flay's Mesa Grill Cookbook"...

{And yes, I do actually study it like it's a textbook!}

...I found a recipe for
Venison and Black Bean Chili with Toasted Cumin Crema
that sounded absolutely amazing! 

It sounded fancy, 

but certainly adaptable to a home menu
that features homemade chili quite frequently in the winter months!

Please see below for my humble version,

and Bobby,

thanks for the inspiration.

Spicy Pork Tenderloin & Black Bean Chili

Serves 4 to 6

Ingredients

Spice Rub

3 tbs chili powder

1 tbs cumin

1 tbs white granulated sugar

1 tbs garlic powder

1/2 tbs onion powder

2 tsp salt

1 tsp coursely ground black pepper

1/2 tsp paprika

1/2 tsp chipotle chili powder

1/2 tsp ancho chili powder

2 lb pork tenderloin, cubed

Pam cooking spray

3 c low-sodium chicken broth, divided

1 c tomato sauce, divided

1 corn tortilla, shredded

1/3 c non-fat plain yogurt

1-8oz. can of yellow corn, drained or 8 oz of frozen corn, thawed

2-8 oz. cans of black beans, drained and rinsed

2 Roma tomatoes, diced

Optional Garnishes

Light sour cream

1/4 c cilantro, chopped

2% Mexican-blend shredded cheese

Crushed tortilla chips

Directions

Create the spice rub and use 1/3 of the mixture to generously coat the pork.

Heat a cast iron skilled over medium-high heat and spray generously with the cooking spray.

When the pan is very hot,

you should start to see smoke rising from the oil, 

begin to cook the pork in batches so as not to crowd the pan. 

Sear the meat quickly and evenly on all sides
creating a nice crust,
and place in a slow cooker until the rest of the meat is done. 

Pour one cup of the chicken broth into the pan and raise the heat to high. 

Using a wooden spoon,

scrape the meat bits off the bottom of the pan

and incorporate into the stock. 

Add half a cup of the tomato sauce

and a tablespoon of the spice mixture

and combine until boiling. 

Pour the sauce over the meat, cover, and set to low for 4-5 hours.

When you're cooking time is up,

gently remove the pork...

{It will be super tender!}

...and reserve in a bowl. 

Pour the cooking juices back into a pan

and add the remaining broth and spice mixture and bring to a boil.

Add the shredded tortilla and thicken until reduced by one-fourth. 

Remove the pan from the heat,

stir in the yogurt,

and pour the mixture back into the slow cooker. 

Add the corn, beans, and tomato and stir to combine. 

Fold in the pork, cover, and set to low for 30 minutes to one hour.

Garnish as desired...

{I'll admit it: I love everything!}

and...

Enjoy!