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
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.