Grilled Pork Tenderloin with Black Bean Salsa

Grilled Pork Tenderloin with Black Bean Salsa
Servings: 4 Prep 5 mins Grill 18 mins


  • 1 pork tenderloin, about 1-1/4 pounds
  • 3/4 cup light lime vinaigrette dressing (such as Newman's Own)
  • 1/2 teaspoon ground cumin
Black Bean Salsa:
  • 1 cup black beans, drained and rinsed
  • 1 10 ounce can pineapple tidbits, drained
  • 1/2 sweet red pepper, finely chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Make It

1. Place tenderloin in a large resealable plastic bag. Whisk together the vinaigrette and cumin in a measuring cup. Pour 1/2 cup of the dressing into bag with pork. Let marinate at room temperature while heating grill.

2. Heat grill to medium-high or medium-hot coals. Once hot, remove pork from marinade and grill for 18 minutes, turning frequently, until it registers 140 degrees on an instant-read thermometer. Remove to a cutting board, tent with foil and let rest 5 minutes.

Black Bean Salsa:

3. Meanwhile, in a small bowl, stir together the black beans, pineapple, red pepper, salt, pepper and remaining 1/4 cup cumin-dressing mixture. Slice pork on a slight diagonal into 1/4-inch-thick slices. Serve with salsa alongside.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 290, Fat, total (g): 10, chol. (mg): 94, sat. fat (g): 3, carb. (g): 25, fiber (g): 4, pro. (g): 32, sodium (mg): 763, Percent Daily Values are based on a 2,000 calorie diet.