Churrasco Mixed Grill with Tomato-Citrus Black Beans

Churrasco Mixed Grill with Tomato-Citrus Black Beans
Food and Drink

©2011 Weber-Stephen Products LLC. Recipe from Weber’s Time To Grill™ by Jamie Purviance. Used with permission.

Churrasco Mixed Grill with Tomato-Citrus Black Beans

Prep time: 30 minutes Marinating time: 1 hour Grilling time: 15 to 20 minutes Serves: 6

 

1 pork tenderloin, 3/4 to 1 pound, trimmed of excess fat and silver skin

3 boneless, skinless chicken breast halves, each about 6 oz.

8 oz. fully cooked Spanish-style chorizo sausages

 

Beans

2 cans (15 oz. each) black beans, rinsed

2 cups grape tomatoes, about 10 oz., each cut in half

1 cup finely diced white onion, rinsed under cold water

1/2 cup finely chopped fresh Italian parsley leaves

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lime juice

2 teaspoons minced garlic

Grated zest of 1 orange

1/2 teaspoon smoked paprika

1/2 teaspoon kosher salt

 

Marinade

1/2 cup finely chopped fresh Italian parsley leaves

1/4 cup extra-virgin olive oil

1/4 cup fresh orange juice

1 tablespoon fresh lime juice

1 tablespoon minced garlic

2 teaspoons kosher salt

1 teaspoon ground black pepper

In a large bowl gently mix the bean ingredients. Set aside at room temperature for at least 45 minutes.

In a medium bowl whisk the marinade ingredients. Pour half of the marinade into another medium bowl. Add the pork tenderloin to the first bowl and the chicken breasts to the second bowl. Turn to coat the meat evenly. Cover and refrigerate for 1 hour.

Prepare the grill for direct cooking over medium heat (350°F to 450°F).

Brush the cooking grates clean. Remove the pork and chicken from the bowls and let any excess marinade drip back into the bowls. Discard the marinade. Grill the pork, chicken and chorizo over direct medium heat, with the lid closed as much as possible, until the pork is evenly seared and the centers are barely pink, the chicken is firm to the touch and opaque all the way to the center and the chorizo is browned, turning occasionally. The pork will take 15 to 20 minutes, the chicken will take 8 to 12minutes and the chorizo will take about 8 minutes. Remove from the grill as each is done. CUT the meat into 1/2-inch slices. Serve warm with bean salad.

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