Mexican Pork Tenderloins

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

TOTAL TIME: Prep: 10 min. Grill: 25 min. YIELD: 8 servings.

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

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

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 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.

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.