An all in one meal and the salsa is amazing
Pork can be grilled or baked in oven
Pairs well with my Grilled Sweet Potato Wedges
2 pork tenderloins (1 lb. each)
2/3 c. extra light (virgin) olive oil - Bertolli
2 Tbls. ground cumin
1 Tbls. ground coriander
1 t. each: onion power, garlic powder, dried oregano and pepper
1/2 t. salt (or smoked salt)
lime, wedged
15 oz. black beans, rinsed and drained
2 plum tomatoes, diced
11 oz. can Mexicorn, drained
2 Tbls. chopped red onion
2 Tbls. olive oil
2 Tbls. minced fresh cilantro
1 Tbls. fresh lime juice
1/2 t. ground cumin
1/8 t. salt
1/8 t. pepper
Combine seasonings and olive oil. Place pork tenderloins in a foil pan (if grilling) or 9 x 13-inch baking dish (if baking in the oven) and pour olive oil mixture over pork to coat. Marinade in refrigerator a couple of hours.
Grill Method: Grill pork, covered, over medium heat for 12-15 minutes on each side or until a meat thermometer reads 160 degrees. Remove from grill; cover with foil and let stand 5 minutes be slicing into medallions.
Oven Method: You can also bake pork in oven 350 degrees for about 40-50 minutes, or until done meat thermometer reaches 160 degrees. Cover with foil and let stand 5 minutes, before slicing.
Slice pork and squeeze a little fresh lime juice, from a wedge, over each serving.
For salsa: In a 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.