Recipes Ingredients Meat & Poultry Pork Recipes Chipotle-Marinated Pork Tenderloin with Black Bean Salsa 3.5 (14) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ellie Miller Servings: 4 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. Ingredients For the Pork 1 canned chipotle chile, in adobo sauce 3 garlic cloves ½ 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 ¼ cup finely chopped white onion ¼ cup finely chopped fresh cilantro 3 tablespoons fresh lime juice 2 teaspoons minced canned chipotle chile, in adobo sauce ½ teaspoon ground cumin Directions 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. Cook's Notes Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking. Rate it Print