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Chili-Marinated Pork with Black Bean Salsa

Recipe Introduction


Houston Chronicle-3/3/99





List of Ingredients



• 2 small pork tenderloins ( 1pound total), trimmed of all visible fat
  
• 2 to 4 canned chipotle peppers, coarsely chopped
  
• 3 cloves garlic, coarsely chopped
  
• 1 shallot, or 1/4 small red onion, coarsely chopped
  
• 1/2 cup orange juice
  
• 1/4 cup lime juice
  
• 3 tablespoons red wine vinegar
  
• 1 teaspoon dried oregano
  
• 1/4 teaspoon ground allspice
  
• salt and ground black pepper
  
• 3 cups Black Bean Salsa (see recipe), divided
  
• 1/4 cup Cumin-Scented Sour Cream (see recipe) or non-fat sour cream
  
• seeds of one pomegranate
  
• Black Bean Salsa:
  
• 2 cups cooked or rinsed and drained canned black beans
  
• 1/2 small red onion, finely chopped
  
• 1 rib celery, finely chopped
  
• 1 poblano pepper or 1/2 green bell pepper, finely chopped
  
• 1/2 to 1 habanero pepper or 1 to 2 jalapenos, seeded and minced
  
• 1/4 cup chopped fresh cilantro
  
• 3 tablespoons lime juice
  
• salt and ground black pepper
  






Instructions



1. Arrange the pork in a 13x9" glass or ceramic baking dish. In a food processor or blender, combine chipotles, garlic, shallot, orange juice, lime juice, vinegar, oregano and allspice. Puree until smooth.
   
   
2. Spoon marinade evenly over. Cover and marinate in refrigerator 8 to 12 hours. Turn 2 or 3 times while marinating.
   
   
3. Preheat grill or broiler to med. high. Season pork with salt and pepper. Grill or broil pork 4" from heat 6-8 min. per side, or until the internal temp. registers 160 degrees on meat themometer. Transfer pork to cutting board; let stand 3 min. Thinly slice on the diagonal.
   
   
4. Mound 1/4th of the Black Bean Salsa in center of each of 4 dinner plates. Divide pork among plates, fanning out slices around Salsa. Using a squirt bottle, squirt Cumin-Scented Sour Cream over pork. Sprinkle each dish with pomegranate seeds.
   
   
5. Cumin-Scented Sour Cream:1 cup nonfat or low-fat sour cream1 teaspoon ground cuminsalt and white or black pepper
   
   
6. 357 cal, 8.5g fat, 66mg chol
   
   
7. For Black Bean Salsa: In a med. bowl, combine all ingred. Toss to mix. Makes about 3-1/2 cups, each (1/4 cup) serving: 43 cal.
   
   
8. For Cumin-Scented Sour Cream: In a small bowl, combine all ingred. Whisk to mix. Spoon into a squirt bottle. Makes 1 cup, each (1tbl) serving: 9 cal.
   
   
9. Servings: 4
   
   






Final Comments


Notes: If pomegranate seeds are not available, use finely chopped red bell pepper