Marinated Pork Tenderloin over Black Bean Salad

By Jill-4

Nutrition (per serving)
318 cal, 28 g pro, 15 g carb, 4 g fiber, 15 g fat, 3 g sat fat, 546 mg sodium

Ingredients

• 1/2 c finely chopped cilantro
• 1/2 c finely chopped fresh flat-leaf parsley
• 1/3 c sherry or red wine vinegar
• 1/4 c extra virgin olive oil
• 4 cloves garlic, minced
• 1 lb pork tenderloin
• 1 red bell pepper
• 1 fresh poblano chile pepper
• 1 can (15.5 oz) black beans, rinsed and drained

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

1. Whisk together first 5 ingredients with 1/2 tsp salt. Reserve 1/2 cup of mixture for sauce and pour remaining into zip-top bag. Add pork to bag and marinate 30 minutes at room temperature.
2. Prepare lightly oiled grill for medium heat. Remove sides from peppers, discarding stems and seeds. Lightly coat with olive oil spray.
3. Remove pork from marinade (discard marinade). Grill pork and peppers, turning, until peppers are charred and tender and meat is cooked through, about 10 minutes for peppers and 25 minutes for pork. Let tenderloin stand, covered, 10 minutes, then slice.
Handy tip: Use an instant-read thermometer to make sure this lean cut stays juicy. Remove the pork when you get a 145°F reading; the temperature will keep rising while the pork rests.
4. Remove skin from peppers and chop while pork rests. Toss with beans. Season to taste with salt and black pepper.
5. Serve pork on top of beans and drizzle with reserved sauce.