Servings: 4 to 6
To complement the naturally sweet flavors in a pork tenderloin, these baked beans are loaded with plenty of aromatics, as well as the woodsy, earthy tones of bourbon. Just remember: the better the bourbon, the more sophisticated its flavor in the beans. Don’t use the $75 bottle, but skip the cheap hooch with its metallic tang.
Easy? Yes. Beans are flavorful, and although tender, the pork is bland. The beans were very wet (they don't start out that way), as another reviewer stated, so I added a slurry of corn starch and Worcestershire sauce to thicken it up. Problem solved. Will be serving the leftover pork with a dry spice rub in Cuban sandwiches with the beans as a side.
I was excited to try this recipe because it offered a different take on pork tenderloin, my favourite cut of pork. The results were excellent! The beans were super tasty and the pork was fall apart fork tender.
Two comments: The beans had more liquid than illustrated in the photo, so I would recommend increasing the quantity of beans used by about a third. Also, the pork was a tad grey. Perhaps browning in the pan before adding the beans would improve this.
I’m definitely going to make this again in the future, so I will report back.
This was sooooo easy to put together and the fact that it didn’tneeedtocook all day was ideal because I forgot to start it in the morning. I was not home for dinner that night but my husband said it was very tasty. I will definately make again.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.