- 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.
Reviews for Mexican Pork Tenderloins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 6, 2010
"This recipe is great and the salsa is wonderful."