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Spicy Pork with Black Bean and Tomatillo Salsa

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.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup salsa)
  • Cook time: 28 Minutes
  • Prep time: 11 Minutes
  • Other: 20 Minutes


  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried ground chipotle pepper
  • 1/4 teaspoon salt
  • 1 pound pork tenderloin, trimmed


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.

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

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Spicy Pork with Black Bean and Tomatillo Salsa Recipe