For the Pickled Red Onions:
1 large red onion
1/2 cup Red Wine vinegar
1/4 cup water
1 tablespoon sugar
10 black peppercorns
In a small saucepan combine vinegar, water, sugar and peppercorns. Slice a peel red onion in half and then into strips. Add to pan and bring mixture to boil. Turn off burner and let onion sit in mixture for at least an hour. Can be stored in a ball jar in the refrigerator until needed.
For the Black Beans:
2 cans of black beans, drained and rinsed
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 cloves of garlic , minced
1 large jalapeno pepper, seeded and minced
1 tomato, coarsely chopped
1 teaspoon dried oregano
Salt and pepper to taste
In a medium skillet, heat the oil. Add the onion, garlic and jalapeno and cook over moderate heat until softened, about 7 minutes. Add the beans and the tomato, oregano and a little water to keep it moist. Season with salt and pepper and simmer briefly until the ingredients are warmed through.
For the Pork:
1 pork tenderloin, trimmed of silver skin and fat. Cut in half
3/4 cup low-sodium chicken broth
1/2 cup raspberry chipotle barbecue sauce or barbecue sauce of choice
6 cloves of garlic, peeled and sliced thinly
1 jalapeno pepper, seeded and chopped
1 habanero chile, seeded and minced (optional)
1 bay leaf
1/2 teaspoon cumin
Salt and pepper to taste
Corn tortillas and condiments of choice
Preheat the oven to 300 degrees F. In a small enameled cast-iron casserole, combine the broth with the barbecue sauce, garlic, peppers, bay leaf, cumin and salt and pepper. Bring to a simmer. Add the pork tenderloin. Cover and bake for about 1 hour, turning the pork once, until tender. Transfer the pok to a plate and cover with plastic wrap until cool enough to handle.
Remove the bay leaf. Shred the pork into strips and stir into the sauce. Season with salt if needed. Fill the tortillas with pork and serve with the black beans and red onions.