The benefits of pork tenderloin go on and on: It's low in fat and calories, easy to prepare, quick to cook, affordable, and absorbs seasoning and other flavors easily.
And I always enjoy a Black Bean Salsa.
Here, pork tenderloin is marinated in a Southwestern chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.
Ingredients
1 can(s) chipotle chile, in adobo sauce, (for pork)
3 clove(s) garlic
1/2 cup(s) coarsely chopped white onion, (for pork)
2 tablespoon(s) fresh lime juice, (for pork)
1 teaspoon(s) sherry vinegar
1 teaspoon(s) dried Mexican oregano OR Italian Seasoning
1 pound(s) pork tenderloin, trimmed of fat
1 can(s) (19 ounces) black beans, drained and rinsed
1 cup(s) grape tomatoes, quartered
1/4 cup(s) finely chopped white onion, (for salsa)
1/4 cup(s) finely chopped fresh cilantro
3 tablespoon(s) fresh lime juice, (for salsa)
2 teaspoon(s) minced canned chipotle chile, in adobo sauce, (for salsa)
1/2 teaspoon(s) ground cumin
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Directions
1. Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.
2. Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.
3. Meanwhile, Make the Salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.
Pork tenderloin is one of the leanest cuts of meat.
Pork tenderloin is one of the leanest cuts of meat.
