Ingredients
2 tablespoons ground cumin1 tablespoon ground coriander1 teaspoon each onion powder, garlic powder, dried oregano and pepper1/2 teaspoon salt1 teaspoon olive oil2 pork tenderloins (1 pound each)BLACK BEAN SALSA:1 can (15 ounces) black beans, rinsed and drained2 plum tomatoes, diced1 can (11 ounces) Mexicorn, drained2 tablespoons chopped red onion1 jalapeno pepper, seeded and chopped2 tablespoons olive oil2 tablespoons minced fresh cilantro1 tablespoon lime juice1/2 teaspoon ground cumin1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing.
For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.
