CHIPOTLE-MARINATED PORK TENDERLOIN WITH BLACK BEAN SALSA
Pork tenderloin is one of the leanest cuts of meat. Here, it's marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- 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.
CHIPOTLE PORK LOIN WITH BLUEBERRY-KIWI SALSA
Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or using an instant-read thermometer, which should register 145ºF.
Provided by Drew Ramsey, M.D.
Categories HarperCollins Pork Roast Grill Kiwi Blueberry Cilantro Summer Dinner Spring Wheat/Gluten-Free Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 12
Steps:
- To grill the pork loin, preheat a grill over high heat, or to roast, preheat the oven to 400ºF.
- Combine the kiwis, blueberries, cilantro onion, and vinegar in a large bowl. Add 1/4 teaspoon of the salt and toss well. Set the salsa aside.
- Place the paprika or chipotle chile powder on a plate along with the turmeric, cumin, the remaining 3/4 teaspoon salt, and the black pepper. Roll the pork loin in the spice mixture to coat. Drizzle the pork with the oil.
- To grill:
- Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low.
- Place the loin on the grill and cook, turning often, until no longer translucent inside and cooked through, or until it registers 145ºF on an instant-read thermometer, 20-25 minutes. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
- To roast:
- Place the pork in a 7-by-11-inch baking dish and roast on the lower rack, uncovered, for 35-40 minutes until cooked through and no longer pink in the center, and it registers 145ºF on an instant-read thermometer. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
CHIPOTLE CRUSTED PORK TENDERLOIN
Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.
Provided by KRAMNODROG
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g
CHIPOTLE PORK TENDERLOINS
From Priscilla Gilbert of Indian Harbour Beach, Florida: "This pork tenderloin beats all at a cookout! The recipe came from a family member and is such a treat. Fresh strawberries and avocado in the salsa help cool the tasty heat of the pork."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 9 servings (5 cups salsa).
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.
Nutrition Facts : Calories 246 calories, Fat 9g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
RASPBERRY CHIPOTLE BLACK BEAN SALSA
This is sweet and spicy! Totally addicting and a huge crowd pleaser. This also makes a good topping for grilled chicken!
Provided by Luckeydevil
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix the Pico de Gallo, beans and corn.
- Add 1/2 cup sauce.
- Add more sauce, if desired.
Nutrition Facts : Calories 84.2, Fat 0.7, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 16.5, Fiber 4.4, Sugar 1.3, Protein 4.7
MEXICAN PORK TENDERLOINS
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
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes. , 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., 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 : Calories 257 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 550mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI
My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!
Provided by Sally Renz Cummings
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 10h10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
- Break up pieces of cooked pork to thicken the chili before serving.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g
CHIPOTLE BLACK BEAN SALSA
I got this "in a hurry" salsa recipe from the McCormick's website. The chipotle chile powder that I use is pretty hot and it is not McCormick's, so I might scale the powder back a little next time. Brought this to a party and it was eaten in a hurry. Because it requires very little chopping, it was ready quickly. I easily doubled the recipe with good results. Prep time does not include 30 minutes in the fridge.
Provided by Dr. Jenny
Categories Black Beans
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Mix all ingredients in medium bowl. Cover.
- Refrigerate at least 30 minutes or until ready to serve. Serve with tortilla chips.
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- Heat oven to 375° F. In a small bowl, combine the chipotle pepper, paprika, cumin, coriander, 1 tablespoon of the oil, and 1 teaspoon salt.
- Place the pork on a rimmed baking sheet and coat with the spice mixture. Roast until the internal temperature of the pork registers 145° F, 40 to 50 minutes. Let rest for at least 5 minutes before slicing.
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- Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth.
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