Pork with cumin and beans

Ingredients:

• 1 red onion, thinly sliced
• Juice of 3 limes
• 1 teaspoon chopped chipotle peppers in adobo sauce + 2 teaspoons jarred adobo sauce
• 2 tsp ground cumin
• 700 g pork tenderloin (1 large or 2 small), trim off excess fat
• 2 tablespoons extra-virgin olive oil
• 3 small red or orange bell peppers, cut into thick strips
• 1 can (430 g) canned black beans, rinsed
• 1 teaspoon of honey
• 0.5 cup coarsely chopped fresh cilantro

Preparation:

1. Preheat oven to 220°C. In a bowl, combine half a red onion with the juice of two limes, chopped chipotle peppers, 1/2 teaspoon cumin, and a pinch of salt; set aside while you cook the pork.
2. Sprinkle the pork with the remaining 1 1/2 teaspoons cumin; season with salt. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add the pork and sear on all sides, 8 minutes. Transfer to a rimmed baking sheet; roast until a thermometer inserted into the center of the tenderloin registers 145°F (63°C), 12 to 15 minutes. Transfer the pork to a cutting board.
3. Add the bell pepper and the remaining 1 tablespoon of olive oil to the skillet. Cook over medium heat until the peppers are slightly softened, 4 minutes. Add 1/2 cup of water and 1/4 teaspoon of salt. Cook until the water has evaporated, another 4 minutes. Remove from heat and stir in the onion mixture.
4. Combine the beans with the remaining red onion, the juice of the remaining lime, 2 tablespoons of adobo sauce, honey, cilantro, and a pinch of salt. Slice the pork and serve with the beans and peppers.