Chipotle marinated pork tenderloin with black bean salsa

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

• 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.
• Preheat the oven to 350F. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutesper side.Transferpantotheoven; cookuntil an instant read thermometer inserted into center of meat registers 145F,20to25 minutes.Letporkstand at room temperature 5 to 10 minutes before slicing.
• 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.

SERVES 4