Skip to main content
Epicurious

Chipotle-Marinated Pork Tenderloin with Black Bean Salsa

Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.

Recipe information

  • Yield

    serves 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

Preparation

  1. Step 1

    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.

    Step 2

    Preheat the oven to 350°F. 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°F, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.

    Step 3

    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.

  2. Fit to eat recipe

    Step 4

    (Per serving)

    Step 5

    Calories: 308

    Step 6

    Fat: 8g

    Step 7

    Cholesterol: 75mg

    Step 8

    Carbohydrate: 27g

    Step 9

    Sodium: 572mg

    Step 10

    Protein: 31g

    Step 11

    Fiber: 9g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsMexicanLatin AmericanChipotleChileVegetablePork TenderloinPorkMeatGrape TomatoTomatoBlack BeanBean and LegumeMainDinnerNut FreeGluten FreeDairy FreeMake AheadRoastCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.