Mexican Pork Tenderloins Recipe

Mexican Pork Tenderloins Recipe photo by Taste of Home

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We spoon the black bean salsa that accompanies this dish over grilled tenderloin slices. You can save on last-minute prep time by making the salsa and the cumin-coriander pork rub ahead. —Maria Chiarino of Concord, North Carolina

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Mexican Pork Tenderloins Recipe

Prep: 10 min. Grill: 25 min.

Yield: 8 Servings

10 25 35

Ingredients

2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon each onion powder, garlic powder, dried oregano and pepper
1/2 teaspoon salt
1 teaspoon olive oil
2 pork tenderloins (1 pound each)
BLACK BEAN SALSA:
1 can (15 ounces) black beans, rinsed and drained
2 plum tomatoes, diced
1 can (11 ounces) Mexicorn, drained
2 tablespoons chopped red onion
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a meat thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing.
For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: 3 ounces cooked pork with 1/2 cup salsa equals 257 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 550 mg sodium, 18 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Originally published as Mexican Pork Tenderloins in Light & Tasty February/March 2005, p39