Bergy's Pork Tenderloin With Black Beans

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“This is a very versatile dish that you can have very spicy or not hot at all just adjust the spices. It is a meal in one wok. This is an entry in the ready, set cook contest of June 2002.”

Ingredients Nutrition

  • 12 tablespoon vegetable oil
  • 1 12 lbs pork tenderloin, cut 1/2 inch thick slices and into 1 inch pieces
  • 3 garlic cloves, crushed
  • 2 medium carrots, thinly sliced
  • 2 fresh tomatoes, chopped
  • 1 (14 ounce) can black beans, drained
  • 1 -2 tablespoon hot sauce (Peri-Peri or other to your liking)
  • 3 tablespoons hoisin sauce
  • 2 teaspoons fresh ginger, grated
  • 14-12 cup beer
  • 2 heads broccoli, separated into small crowns
  • 3 (3 ounce) packages ramen noodles (do not use sauce pkgs)
  • 1 12 cups mushrooms, cleaned and sliced
  • 1 cup onion, chopped


  1. Heat oil in wok.
  2. Stir fry the pork with the garlic until the pork is cooked and nicely browned, remove from wok You may need to spray the wok with a little oil (I didn't).
  3. Add Carrots ans sauté until ala dente remove and put them with the pork.
  4. Sauté the mushrooms& onion until the onion is translucent.
  5. Add tomatoes and black beans.
  6. Combine hot sauce, hoisin and ginger; add to the wok.
  7. Return the pork and carrots to the wok.
  8. Add enough beer so there is some sauce but not swimming.
  9. Add broccoli; cover and steam for 3 minutes.
  10. Meanwhile cook the ramen noodles.
  11. Serve pork mixture over the noodles.

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