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.

Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup salsa)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 223
  • Fat: 9.8g
  • Saturated fat: 2.3g
  • Protein: 26.2g
  • Carbohydrate: 7.2g
  • Cholesterol: 74mg
  • Iron: 2.3mg
  • Sodium: 429mg
  • Calories from fat: 40%
  • Fiber: 4.0g
  • Calcium: 20mg

Ingredients

  • 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
  • Black Bean And Tomatillo Salsa

Preparation

  1. 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.
  2. Preheat oven to 350°.
  3. 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.
  4. Slice pork; serve with Black Bean and Tomatillo Salsa.
My Notes

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

Add Note

Spicy Pork with Black Bean and Tomatillo Salsa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy