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DIRECTIONS

Pick over the beans and rinse them thoroughly Soak them overnight in cold water or speed soak them as follows: Place them in a saucepan with cold water to cover by 2 inches (5 cm); bring to a boil, cover, and let stand 1 to 2 hours.
Drain the beans. Combine them with the stock, bay leaf, and quartered onion. Bring to a boil, cover, and simmer until the beans are tender. If necessary, add a little additional stock or water during cooking to prevent drying and scorching. There should be very little liquid remaining in the pan when the beans are tender.
Heat the olive oil in a saucepan and sauté the onion and jalapeño pepper for a few minutes.
Add the tomato and simmer 5 minutes.
Add the cooked beans and simmer another 5 minutes. Season with salt and pepper and add the lime juice or vinegar.
Cut the pork into medallions; they may be large or small as desired, but they should be of fairly uniform size. Flatten them slightly with a meat mallet.
Combine the marinade ingredients. Add the marinade to the pork cutlets and toss gently so that all the meat surfaces are lightly coated with the marinade. Marinate 2 to 4 hours.
Brush any marinade solids from the pork medaillons and dry the meat.
Cook the medaillons by grilling, broiling, or sautéing, as desired.
Reheat the black bean mixture and add the chopped cilantro.
Spread a layer of the bean mixture on dinner plates.
Arrange the medaillons in the center of the plates.
Garnish the top of the meat with a few leaves of cilantro.