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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.

  • Servings: 4

Photography: Ellie Miller

Source: Martha Stewart Living, January 2006


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


  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. 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. 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.

Cook's Notes

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

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