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Grilled Pork Tenderloin with Black Bean Salad

Oxmoor House JANUARY 2003

  • Yield: 6 servings (serving size: 3 ounces pork and 1/2 cup salad)
  • Cook time: 20 Minutes
  • Prep time: 10 Minutes
  • Other: 40 Minutes


  • 2 (3/4-pound) pork tenderloins, trimmed
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons minced shallot
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • Cooking spray
  • Black Bean Salad
  • Black Bean Salad


Place pork in a heavy-duty zip-top plastic bag. Combine olive oil and next 6 ingredients, stirring well with a whisk; pour over pork. Seal bag; marinate in refrigerator 30 minutes. Remove pork from bag, reserving marinade.

Prepare grill.

Place pork on grill rack coated with cooking spray. Insert meat thermometer into thickest part of pork. Brush with reserved marinade. Cover and grill 20 minutes or until thermometer registers 160° (slightly pink), turning pork occasionally. Remove pork from grill; let stand 10 minutes. Serve with Black Bean Salad.

Nutritional Information

Amount per serving
  • Calories: 264
  • Fat: 11.1g
  • Saturated fat: 2.4g
  • Protein: 27.7g
  • Carbohydrate: 15.7g
  • Cholesterol: 67mg
  • Iron: 2.9mg
  • Sodium: 861mg
  • Calories from fat: 36%
  • Fiber: 4.5g
  • Calcium: 41mg

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Grilled Pork Tenderloin with Black Bean Salad Recipe