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
- 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
- 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.
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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