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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
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Apr. 06, 2010 by lynnsmith
This recipe is great and the salsa is wonderful.
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