Back to Chipotle-Marinated Pork Tenderloin with Black Bean Salsa All Reviews for Chipotle-Marinated Pork Tenderloin with Black Bean Salsa - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chipotle-Marinated Pork Tenderloin with Black Bean Salsa Credit: Ellie Miller Recipe Summary Servings: 4
Ingredients For the Pork 1 canned chipotle chile, in adobo sauce 3 garlic cloves 1/2 cup coarsely chopped white onion 2 tablespoons fresh lime juice 1 teaspoon sherry vinegar 1 teaspoon dried Mexican oregano 1 pound pork tenderloin, trimmed of fat For the Salsa 1 can (19 ounces) black beans, drained and rinsed 1 cup grape tomatoes, quartered 1/4 cup finely chopped white onion 1/4 cup finely chopped fresh cilantro 3 tablespoons fresh lime juice 2 teaspoons minced canned chipotle chile, in adobo sauce 1/2 teaspoon ground cumin
Cook’s Notes Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.
Gallery Chipotle-Marinated Pork Tenderloin with Black Bean Salsa Credit: Ellie Miller
Recipe Summary Servings: 4
Gallery
Chipotle-Marinated Pork Tenderloin with Black Bean Salsa Credit: Ellie Miller
Chipotle-Marinated Pork Tenderloin with Black Bean Salsa
Credit: Ellie Miller
Chipotle-Marinated Pork Tenderloin with Black Bean Salsa
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
1 canned chipotle chile, in adobo sauce 3 garlic cloves 1/2 cup coarsely chopped white onion 2 tablespoons fresh lime juice 1 teaspoon sherry vinegar 1 teaspoon dried Mexican oregano 1 pound pork tenderloin, trimmed of fat
1 can (19 ounces) black beans, drained and rinsed 1 cup grape tomatoes, quartered 1/4 cup finely chopped white onion 1/4 cup finely chopped fresh cilantro 3 tablespoons fresh lime juice 2 teaspoons minced canned chipotle chile, in adobo sauce 1/2 teaspoon ground cumin
Directions
Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.
Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.
Meanwhile, make the salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.
Cook’s Notes Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.
Cook’s Notes
Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.
Reviews (5)
Add Rating & Review 14 Ratings 5 star values: 2 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
Reviews (5)
Add Rating & Review 14 Ratings 5 star values: 2 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
Add Rating & Review
14 Ratings 5 star values: 2 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
14 Ratings 5 star values: 2 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
14 Ratings 5 star values: 2 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
5 star values: 2 4 star values: 6 3 star values: 3 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 08/30/2012 Excellent! I didn't have time to marinate overnight, but did marinate about 6 hours and it was fine. Also grilled it. The salsa was awesome, but somewhat bland so I added a finely chopped jalapeño. This recipe is a keeper. Martha Stewart Member Rating: Unrated 03/09/2010 The pork was juicy and flavorful, and I enjoyed the salsa. My only issue was the raw onions in the salsa. I soaked them in cold water but still found them strong. Next time, I'd leave them out. I cooked the pork under the broiler after searing it in a pan, and it came out fine. Martha Stewart Member Rating: Unrated 06/13/2009 I found this to be a great recipe for those of us that like a little spice. I didn't have a problem with heat at all, just found it to be a nice meal that's been 'kicked up a notch' ! Martha Stewart Member Rating: Unrated 03/31/2008 delicious, fast and easy, very hot, might want to add less chipotle into marinade. Great salsa Martha Stewart Member Rating: Unrated 03/10/2008 very good but very spicy!Martha Stewart Member
Rating: Unrated 08/30/2012
Excellent! I didn’t have time to marinate overnight, but did marinate about 6 hours and it was fine. Also grilled it. The salsa was awesome, but somewhat bland so I added a finely chopped jalapeño. This recipe is a keeper.
Rating: Unrated
Rating: Unrated 03/09/2010
The pork was juicy and flavorful, and I enjoyed the salsa. My only issue was the raw onions in the salsa. I soaked them in cold water but still found them strong. Next time, I’d leave them out. I cooked the pork under the broiler after searing it in a pan, and it came out fine.
Rating: Unrated 06/13/2009
I found this to be a great recipe for those of us that like a little spice. I didn’t have a problem with heat at all, just found it to be a nice meal that’s been ‘kicked up a notch’ !
Rating: Unrated 03/31/2008
delicious, fast and easy, very hot, might want to add less chipotle into marinade. Great salsa
Rating: Unrated 03/10/2008
very good but very spicy!
All Reviews for Chipotle-Marinated Pork Tenderloin with Black Bean Salsa
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chipotle-Marinated Pork Tenderloin with Black Bean Salsa
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
