Recipe by cervantesbrandi
The pork tenderloin is out of this world and the black bean salsa perfectly compliments the smoky tender meat.
Top Review by Katchick
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.
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)
Directions See How It's Made
- 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.