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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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 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.
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