Chipotle Pork Tenderloin with Black Bean Salsa
Smoky, zesty, and utterly satisfying, this Chipotle Pork Tenderloin with Black Bean Salsa is a perfect blend of bold flavors and wholesome ingredients. Tender pork is marinated in a spicy chipotle and lime mixture, then seared to perfection and roasted until juicy and flavorful. Paired with a vibrant black bean salsa brimming with sweet corn, cherry tomatoes, red onion, and zippy jalapeño, this dish offers a delightful fusion of smoky heat and fresh, tangy crunch. Ready in under an hour, it’s an ideal weeknight dinner or a show-stopping centerpiece for casual entertaining. Serve it up with your favorite tortillas or a simple side of rice for a meal that’s as colorful as it is delicious. Perfect keywords: chipotle pork recipe, black bean salsa, pork tenderloin dinner, smoky pork marinade.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 Chipotle peppers in adobo sauce
- 3 Garlic cloves
- 2 tbsp Olive oil
- 2 tbsp Lime juice
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 15 oz Black beans (canned, drained and rinsed)
- 1 cup Corn kernels (cooked)
- 1 cup Cherry tomatoes, diced
- 1 small Red onion, finely diced
- 2 tbsp Cilantro, chopped
- 1 Jalapeño, minced
- 1 tbsp Lime juice (for salsa)
- 0.5 tsp Salt (for salsa)
- 0.25 tsp Black pepper (for salsa)
Instructions
Preheat the oven to 400°F (200°C).
In a blender or food processor, combine the chipotle peppers, garlic, olive oil, lime juice, ground cumin, smoked paprika, and salt. Blend until smooth to make the marinade.
Place the pork tenderloin in a shallow dish or zip-top bag. Pour the marinade over the pork, ensuring it is evenly coated. Let it marinate for at least 15 minutes (or up to overnight in the refrigerator).
Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
While the pork is roasting, prepare the black bean salsa. In a large bowl, combine the black beans, corn, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, salt, and black pepper. Toss until well mixed.
Slice the rested pork tenderloin into medallions and serve with a generous scoop of black bean salsa.
Optional: Garnish with additional cilantro or a lime wedge for extra flavor.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6287 mg | 273% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 23.4 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 301 mg | 23% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4602 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
