My Top Picks

Mexican Pork Tenderloins with Black Bean Salsa

An all in one meal and the salsa is amazing
Pork can be grilled or baked in oven
Pairs well with my Grilled Sweet Potato Wedges

Ingredients

  • 2 pork tenderloins (1 lb. each)
  • 2/3 c. extra light (virgin) olive oil - Bertolli
  • 2 Tbls. ground cumin
  • 1 Tbls. ground coriander
  • 1 t. each: onion power, garlic powder, dried oregano and pepper
  • 1/2 t. salt (or smoked salt)
  • lime, wedged

Black Bean Salsa

  • 15 oz. black beans, rinsed and drained
  • 2 plum tomatoes, diced
  • 11 oz. can Mexicorn, drained
  • 2 Tbls. chopped red onion
  • 2 Tbls. olive oil
  • 2 Tbls. minced fresh cilantro
  • 1 Tbls. fresh lime juice
  • 1/2 t. ground cumin
  • 1/8 t. salt
  • 1/8 t. pepper

Instructions

Combine seasonings and olive oil. Place pork tenderloins in a foil pan (if grilling) or 9 x 13-inch baking dish (if baking in the oven) and pour olive oil mixture over pork to coat. Marinade in refrigerator a couple of hours.

Grill Method: Grill pork, covered, over medium heat for 12-15 minutes on each side or until a meat thermometer reads 160 degrees. Remove from grill; cover with foil and let stand 5 minutes be slicing into medallions.

Oven Method: You can also bake pork in oven 350 degrees for about 40-50 minutes, or until done meat thermometer reaches 160 degrees. Cover with foil and let stand 5 minutes, before slicing.

Slice pork and squeeze a little fresh lime juice, from a wedge, over each serving.

For salsa: In a bowl, combine the beans, tomatoes, corn, onion and pepper.

Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat.

Serve with tenderloin.

NOTE: Salsa can be made ahead of time so that the flavors blend better. Serve at room temperature. Serves 8.