Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.

　　

Ingredients

serves 4

　　

For the Pork

1 canned chipotle chile in adobo sauce

　　3 garlic cloves

　　1/2 cup coarsely chopped white onion

　　2 tablespoons fresh lime juice

　　1 teaspoon sherry vinegar

　　1 teaspoon dried Mexican oregano

　　1 pound pork tenderloin, trimmed of fat

　　

For the Salsa

1 can (19 ounces) black beans, drained and rinsed

　　1 cup grape tomatoes, quartered

　　1/4 cup finely chopped white onion

　　1/4 cup finely chopped fresh cilantro

　　3 tablespoons fresh lime juice

　　2 teaspoons minced canned chipotle chile in adobo sauce

　　1/2 teaspoon ground cumin

　　

Step 1

Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.

　　

Step 2

Preheat the oven to 350°F. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant read thermometer inserted into center of meat registers 145°F, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.

　　

Step 3

Meanwhile, make the salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 308

　　

Step 6

Fat: 8g

　　

Step 7

Cholesterol: 75mg

　　

Step 8

Carbohydrate: 27g

　　

Step 9

Sodium: 572mg

　　

Step 10

Protein: 31g

　　

Step 11

Fiber: 9g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.