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Chipotle-Marinated Pork Tenderloin with Black Bean Salsa

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. Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.

  • servings: 4
Photography: Ellie Miller

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Ingredients

For the Pork

  • 1 canned chipotle chile, in adobo sauce
  • 3 garlic cloves
  • 1/2 cup coarsely chopped white onion
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sherry vinegar
  • 1 teaspoon dried Mexican oregano
  • 1 pound pork tenderloin, trimmed of fat

For the Salsa

  • 1 can (19 ounces) black beans, drained and rinsed
  • 1 cup grape tomatoes, quartered
  • 1/4 cup finely chopped white onion
  • 1/4 cup finely chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 2 teaspoons minced canned chipotle chile, in adobo sauce
  • 1/2 teaspoon ground cumin

Directions

  1. Step 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. Step 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. Step 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. Here, it's marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.

Source
Martha Stewart Living, January 2006

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Reviews (5)

  • 30 Aug, 2012

    Excellent! I didn't have time to marinate overnight, but did marinate about 6 hours and it was fine. Also grilled it. The salsa was awesome, but somewhat bland so I added a finely chopped jalapeño. This recipe is a keeper.

  • 9 Mar, 2010

    The pork was juicy and flavorful, and I enjoyed the salsa. My only issue was the raw onions in the salsa. I soaked them in cold water but still found them strong. Next time, I'd leave them out. I cooked the pork under the broiler after searing it in a pan, and it came out fine.

  • 13 Jun, 2009

    I found this to be a great recipe for those of us that like a little spice. I didn't have a problem with heat at all, just found it to be a nice meal that's been 'kicked up a notch' !

  • 31 Mar, 2008

    delicious, fast and easy, very hot, might want to add less chipotle into marinade. Great salsa

  • 10 Mar, 2008

    very good but very spicy!