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Mexican Pork Tenderloins Recipe
Mexican Pork Tenderloins Recipe photo by Taste of Home

Mexican Pork Tenderloins Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Grill: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Grill: 25 min.
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  1. Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes.
  2. 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.
  3. 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.
Originally published as Mexican Pork Tenderloins in Light & Tasty February/March 2005, p39

Nutritional Facts

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Mexican Pork Tenderloins

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Reviewed Apr. 6, 2010

"This recipe is great and the salsa is wonderful."

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