INGREDIENTS
8 oz
Bacon, thick-sliced smoked
4 oz
Chorizo, cured
1 1/2
lbs Pork tenderloin
3 cans
each) black beans
2
Bay leaves
2
bunches Collard greens
4 cloves
Garlic
1
Onion
2 cups
Chicken broth
1
Salt and pepper
1/4 cup
Evoo
Orange slices, for serving