Honey-Chipotle Pork Tenderloin with Black Bean & Corn Salsa

Pork tenderloin brushed with a smoky, sweet honey-chipotle-orange glaze and roasted until juicy, sliced over a hearty black bean, corn and tomato salsa with lime and cilantro.

Ingredients

• 2 pork tenderloins (2½ lb)
• 2 chipotles in adobo plus 1 tbsp sauce
• 3 tbsp honey
• 2 garlic cloves
• 1 orange, juiced
• 1 can black beans, rinsed
• 1½ cups corn, charred or thawed
• 1 Roma tomato, diced
• ¼ red onion, finely diced
• ½ bunch cilantro, chopped
• 2 limes
• 1 jalapeño, minced

From your pantry: 1 tbsp oil, 1 tbsp Dijon mustard, 1 tsp cumin, salt, pepper.

Instructions

1. Heat the oven to 425°F. Blend the chipotles, adobo, honey, orange juice, Dijon and garlic until smooth.
2. Season the pork with cumin, 1 tsp salt and pepper. Heat the oil in an ovenproof skillet over medium-high heat and brown the pork all over, 5 to 6 minutes.
3. Brush with half the glaze and roast 10 minutes, brush again and roast until 145°F inside, 5 to 8 minutes more. Rest 5 minutes.
4. Meanwhile char the corn in a dry skillet over high heat, 4 minutes, then toss with the beans, tomato, onion, jalapeño, cilantro, lime juice and salt.
5. Slice the pork and serve over the salsa, drizzled with the pan juices.

Tip: Honey glazes burn easily; brush it on in two rounds instead of all at once.

Nutrition per serving

Good for

Adapted from Cleveland Clinic.

You might also like

Sheet-Pan Steak Fajitas30 min · 970 kcal · 53 g proteinFreezer-Friendly Breakfast Burritos40 min · 625 kcal · 30 g proteinBlack Bean & Corn Quesadillas20 min · 750 kcal · 30 g proteinChipotle-Style Chicken Burrito Bowls30 min · 870 kcal · 54 g proteinTurkey Sausage, Egg & Cheese Breakfast Quesadillas30 min · 700 kcal · 46 g proteinTex-Mex Migas with Crispy Tortilla Strips25 min · 570 kcal · 23 g proteinGround Turkey Taco Salad with Salsa Ranch25 min · 800 kcal · 41 g proteinOne-Pan Turkey Taco Rice Skillet35 min · 890 kcal · 47 g protein