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How to Make


  • 2 to 2-1/2 lb pork tenderloin, cut crosswise into 1" slices
  • Cooking spray
  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 cup amber beer
  • 16-oz carton Smith's Queso Dip
  • 2 Roma tomatoes diced in 1/2" cubes
  • 3 tbsp chopped cilantro, divided
  • 2 cups rice cooked according to package directions


  1. Preheat oven to 200 F.
  2. Place pork medallions between wax paper and pound pork to 1/8" thick.
  3. Mix flour, salt and cayenne. Coat each piece of pork.
  4. Spray skillet with cooking spray and heat to medium high; add the butter and olive oil.
  5. Heat each piece of pork for 1 minute per side. Set pork aside, cover, and keep warm in 200 F oven.
  6. Reduce skillet heat to medium and stir in the beer and Smith's Queso Dip. Mix well.
  7. Return the pork with any drippings to the skillet and heat for 5 minutes.
  8. Stir in the tomatoes and 2 tbsp chopped cilantro.
  9. Serve over rice and garnish with the remaining chopped cilantro.


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