Mesquite Smoked Pork with Braised Greens and Honey Baked Beans

The Hearst Corporation's Cafe57 shares a recipe that promotes organic and sustainable fare for you health and well-being.

SERVINGS
6

INGREDIENTS
6 four-ounce pieces of pork tenderloin
1 ounce mesquite wood chips
1 clove garlic, peeled and chopped
1 cup onion, peeled and chopped
2 bunches mustard greens, washed and rough chopped
1/8 teaspoon chili flakes
1/2 pound pinto beans, soaked and drained
1 teaspoon cayenne pepper
2 tablespoons tomato paste
1/4 cup honey
1 tablespoon molasses

PREPARATION
1. Wrap the wood chips in a foil pouch, leaving an opening at the top, and place on a sheet pan.

2. Add 1/4 cup water to the wood chips and place pan on the bottom of a 275 degree F. oven.

3. Arrange the pork pieces on another prepared baking sheet.

4. Place in the middle of the oven and smoke for 45 minutes.

5. In a hot saute pan, add half of the garlic and 1/2 cup of the onion. Saute until translucent. Add the greens and chili flakes and cook until tender.

6. In a large pot, add the beans. Cover with water and boil until fully cooked, approximately 30 minutes. Drain the beans.

7. Return the pot to the stove and add remaining onion, cayenne, remaining garlic and tomato paste.

8. Add the beans, honey, molasses and 2 cups water. Cover and cook on a low flame for 20 minutes.

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