Pan-Seared Pork with Black Bean Salsa

Tender slices of pork tenderloin, quickly pan-seared and served with a vibrant, fresh black bean, corn, and cilantro salsa.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.51/serving

Dietary

• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Nut-Free
• Soy-Free
• Gluten-Free
• Dairy-Free
• Egg-Free

Tags

• quick
• healthy
• savory
• grill
• fresh

Ingredients

• 1 tablespoon olive oil
• 12 ounce pork tenderloin (sliced into 1/2-inch medallions)
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 2 cup black beans (rinsed and drained)
• 1 cup frozen corn (thawed)
• 0.5 cup bell pepper (chopped, any color)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon lime juice

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season pork tenderloin medallions with garlic powder and 1/4 teaspoon black pepper.
2. Add pork to the skillet and sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 145°F). Remove from skillet and set aside.
3. While pork cooks, combine the rinsed black beans, thawed corn, chopped bell pepper, chopped fresh cilantro, and lime juice in a medium bowl to make the salsa.
4. Serve the pan-seared pork tenderloin with generous spoonfuls of the black bean salsa.

Notes

Pork tenderloin cooks quickly, so be careful not to overcook it to keep it juicy. Any leftover salsa makes a great snack on its own or with low-sodium whole grain crackers.

Nutrition (per serving)

• Calories: 405
• Protein: 44.5 g
• Carbohydrates: 38 g
• Fat: 10.5 g
• Fiber: 12.3 g
• Sodium: 65 mg
• Saturated Fat: 2.2 g
• Sugar: 3.5 g
• Cholesterol: 100 mg