A lively citrus marinade sets the stage for this one-skillet pork tenderloin over Caribbean Black Beans. Flavorful, fresh and gluten-free, it is delicious topped with bright Heirloom Tomato and Avocado Salsa and served with a side of tortilla chips.
Serves: 4
Difficulty: easy to moderate
Prep time: 15 min
Non-active time: 1-24 hr
Cook time: 20 min
Special tools: food processor or blender
Ingredients
Marinade
1 T garlic
1 T salt
1/2 T black pepper
1 jalapeño, seeded
1/2 yellow onion, peeled and roughly chopped
1 t smoked paprika
1 T ground cumin
2 T olive oil
1/4 c agave syrup
1 orange, zest and juice
2 lb pork tenderloin
Pork and Caribbean Black Beans
2 + 1 T extra virgin olive oil, divided
1/2 yellow onion, cut into strips
1 green bell pepper, seeded, cut into strips
1/4 c pork marinade
2 T agave syrup
2, 15 oz cans black beans, drained and rinsed
1 T lime juice
1 t ea cumin and dried oregano
1/2 t smoked paprika
1, 14 oz can fire-roasted whole tomatoes, quartered
pinch of salt
Heirloom Tomato and Avocado Salsa
1/2 lb heirloom tomatoes, diced 1/4″
1/4 sm red onion, diced fine
1 avocado, pitted, peeled and diced 1/4″
1/4 c cilantro leaves, roughly chopped
1 lime, juiced
2 T extra virgin olive oil
pinch of salt and pepper
Steps
Marinade
Add all marinade ingredients to food processor or blender and pulse until finely chopped. Place pork into sealable plastic bag or container; add marinade and refrigerate 1 hour or longer, up to overnight. Reserve marinade.
Pork and Caribbean Black Beans
Preheat oven to 350 degrees. In a large oven-proof skillet (preferably cast iron) over medium-high heat, add 2 T olive oil, onions and peppers. Move vegetables to one side of pan; add pork tenderloin, reserving marinade. Sear pork on all sides, stirring vegetables, as needed. Spoon 1/4 c marinade over pork, onions and peppers. Place into hot oven. Roast pork to internal temp of 145 degrees, approx. 10 min. Drizzle with agave syrup the last few minutes of cooking. Remove pork to cutting surface; let rest 10 min. Add beans and remaining ingredients to skillet with cooked onion and pepper; bring to a simmer. Taste and add salt and more lime juice if needed. Drizzle with 1 T olive oil.
Slice pork tenderloin 1/4″ thick and serve with warm Caribbean Black Beans and Heirloom Tomato and Avocado Salsa.
Heirloom Tomato and Avocado Salsa
Combine all ingredients in small mixing bowl. Taste, then add additional salt, pepper and lime juice as needed.
