Pork Tenderloin with Black Bean Salsa
This simple pork dish will impress your guests without a lot of fuss - and it will bring a taste of Mexico to your table. Ole!
What You'll Need:
cup fresh lime juice
teaspoon ground red pepper
teaspoon ground cumin
4 cloves garlic, crushed
2 (3/4-pound) pork tenderloins
1 (15-ounce) can black beans, rinsed and drained
1 cup salsa
What To Do:
- Combine first 5 ingredients in a large heavy-duty zip-top plastic bag. Add pork; marinate in refrigerator 20 minutes.
- Meanwhile, combine black beans and salsa, stirring well. Set aside.
- Preheat the grill. Remove pork from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.
- Spray cold grill rack with nonstick cooking spray, and place over medium-high heat (350 degrees to 400 degrees). Place tenderloins on rack. Grill, covered 8 to 10 minutes on each side or until meat thermometer inserted into thickest part registers 160 degrees, turning and basting with reserved marinade. Cut pork into thin slices, and serve with black bean salsa.
After you've grilled the tenderloins, let 'em stand for 5 to 10 minutes before slicing. These few minutes of resting time will ensure the pork will be juicy.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.