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Prep 5 mins
Cook 25 mins
The pork tenderloin is out of this world and the black bean salsa perfectly compliments the smoky tender meat.
FOR THE PORK
- 1 chipotle chile (canned in adobo sauce)
- 3 garlic cloves
- 1⁄2 cup white onion (coarsely chopped)
- 2 tablespoons fresh lime juice
- 1 teaspoon sherry wine vinegar
- 1 teaspoon Mexican oregano
- 1 lb pork tenderloin (trimmed of fat)
FOR THE SALSA
- 1 (19 ounce) can black beans (drained and rinsed)
- 1 cup grape tomatoes (quartered)
- 1⁄4 cup white onion (finely chopped)
- 1⁄4 cup fresh cilantro (finely chopped)
- 3 tablespoons fresh lime juice
- 2 teaspoons chipotle chiles (canned in adobo sauce, minced and seeds removed)
- 1⁄2 teaspoon cumin (ground)
- 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.
- 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.
- 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.
This was very good. My family liked it. I didn't have grape tomatoes so I used Roma. We really liked the salsa. I suggest using oil to brown the pork and baking it covered with foil. This was a winner! Thank you TT for a good recipe.