Spicy Pork with Black Bean and Tomatillo Salsa

For less heat in the salsa, substitute 1/3 cup chopped green bell pepper for the Anaheim chile.


4 servings (serving size: 3 ounces pork and about 1/2 cup salsa)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 28 Minutes
Other: 20 Minutes

Nutritional Information

Calories 223
Fat 9.8 g
Satfat 2.3 g
Protein 26.2 g
Carbohydrate 7.2 g
Cholesterol 74 mg
Iron 2.3 mg
Sodium 429 mg
Caloriesfromfat 40 %
Fiber 4.0 g
Calcium 20 mg


1 teaspoon ground cumin
3/4 teaspoon dried ground chipotle pepper
1/4 teaspoon salt
1 pound pork tenderloin, trimmed
2 teaspoons olive oil
Black Bean and Tomatillo Salsa


Combine first 3 ingredients; rub over all sides of pork. Let stand 15 minutes. Heat a large nonstick skillet over medium-high heat; add oil. Add pork and cook 3 minutes; turn and cook 2 to 3 minutes on other side or until browned.

Preheat oven to 350°.

Wrap handle of pan with foil. Bake at 350° for 22 minutes or until a thermometer registers 160° (slightly pink). Remove from oven, tent with foil and let stand 5 minutes.

Slice pork; serve with Black Bean and Tomatillo Salsa.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note