Ingredients
1 can chipotle chile
3 clove garlic
1/2 c. coarsely chopped white onion
2 tbsp. fresh lime juice
1 tsp. sherry vinegar
1 tsp. dried Mexican oregano
1 lb. pork tenderloin
1 can black beans
1 c. grape tomatoes
1/4 c. finely chopped white onion
1/4 c. finely chopped fresh cilantro
3 tbsp. fresh lime juice
2 tsp. minced canned chipotle chile
1/2 tsp. ground cumin
Preparation
Step 1Make 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.Step 2Preheat 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.Step 3Meanwhile, 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. Here, it’s marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.
