Marinated Pork Tenderloin over Black Bean Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/4 cups - cilantro, finely chopped
  • 1/2 cups - fresh flat-leaf parsley, finely chopped
  • 1/2 cups - sherry or red wine vinegar
  • 1/4 cups - extra virgin olive oil
  • 4 cloves - garlic, minced
  • 1 pounds - pork tenderloin
  • 1 - red bell pepper
  • 1 - fresh poblano chile pepper
  • 1 cans - (15.5 oz) black beans, rinsed & drained
  • Directions:

    Whisk together first 5 ingredients with 1/2 t 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.

    Prepare lightly oiled grill for medium heat. Remove sides from peppers, discarding stems and seeds. Lightly coat with olive oil spray. Remove pork from marinade (discard marinade).

    Grill pork & 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.

    Remove skin from peppers and chop while pork rests. toss with beans. Season to taste with salt and pepper.

    Serve pork on top of beans and drizzle with reserved sauce.

    Brief Description

    The title says it all

    Main Ingredient:

    Pork tenderloin

    Category:  Pork

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 45 min


    318 calories, 28 g protein, 15 g carb, 4 g fiber, 15 g fat, 3 g sat fat, 546 mg sodium


    Prevention, June 2012

    Posted By:


    Posted On:

    May 13, 2012

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