Atkins-friendly Pork Tenderloin with black soy beans
2 pork loins (5 oz ea)
dry rub of curry and cumin
2 slices hickory
I med yellow onion
1 clove garlic
2 cups Napa cabbage
1 large tomato diced
1 can of black soybeans (black beans or cannelini beans can replace in latter phases of the plan)
1 cup chicken stock
2 Tblsp sour cream
scallions cut on an extreme bias for garnish
Sear off the seasoned meat in a hot pan with a little oil. Remove and add bacon and render. Add garlic then onion then tomato and then cabbage. Add the beans and then the chicken stock. Add the meat back in and simmer for about 15 minutes.
Remove the meat and let stand for a few minutes to rest. Add most of the sour cream and liquefy the bean mixture with an immersion blender. Leave about half the beans intact. Slice the pork thinly and transfer to a serving plate. Pour the beans over top and garnish with a spot of sour cream and raw scallions.