Name: Mexican Pork Tenderloins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: North America, Mexican
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

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

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Mexican Pork Tenderloins

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Yield:8 servings

Prep:10 min

Cook:25 min

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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

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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 for 10-12 minutes on each side or until a 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.

Nutrition Facts

3 ounce-weight: 257 calories, 8g fat (2g saturated fat), 63mg cholesterol, 550mg sodium, 18g carbohydrate (3g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.