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Mexican Pork Tenderloins

 Mexican Pork Tenderloins
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
8 ServingsPrep: 10 min. Grill: 25 min.

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

2 of 2

Mexican Pork Tenderloins (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.