6th December 2007

    Chile-Marinated Pork with Black Bean Salsa


    This is a recipe that I’ve really been looking forward to making from Healthy Latin Cooking. We usually don’t make pork (Lisa’s not sure if she likes it) unless it’s in a stew, but after tonight’s meal I think we’ll be making it more often. The pork marinates in a delicious combination of chipotle peppers, citrus juices, garlic, and onions.

    Lisa says:

    Wahoo! Pomegranate seeds!

    Chris says:

    I love how they explode in your mouth. Hey, this dish looks Christmas-y. This Other White Meat(tm) has so much flavor! Guess that’s what 24 hours of marinating gets you.

    Lisa says:

    Dammit, you have to stop making such delicious meals — I just eat and eat and eat!

    Chris says:

    Isn’t that the point?

    Chile-Marinated Pork with Black Bean Salsa
    ——————————————
    1-1/4 lb pork loin, trimmed of all visible fat
    3 canned chipotle peppers, coarsely chopped
    3 cloves garlic, coarsely chopped
    1/4 small red onion, coarsely chopped
    1/2 cup orange juice
    1/4 cup lime juice
    3 tbsp red-wine vinegar
    1 tsp dried oregano
    1/4 tsp allspice
    salt and ground black pepper
    Black Bean Salsa (recipe follows)
    1 pomegranate, broken into seeds

    Place the pork in a shallow glass or ceramic baking dish.
    In a blender, combine the chipotles, garlic, onion, orange and lime juice, vinegar, oregano, and allspice; puree until smooth. Sppon the marinade over the pork. Cover and refrigerate for 12-24 hours. Turn 2 or 3 times while marinating.
    Preheat a grill or broiler to medium-high. Season the pork with salt and pepper. Grill or broil the pork for 6 to 8 minutes per side, or until the internal temperature reaches 160F. Let the pork sit for 3 minutes before slicing on the diagonal.
    Mound a portion of salsa on each of 4 dinner plates. Divide the pork among the plates; dollop sour cream over the pork. Sprinkle with pomegranate seeds.

    4 servings

    Black Bean Salsa
    —————-
    2 cups cooked black beans
    1/2 small red onion, finely chopped
    1 red bell pepper, finely chopped
    1 rib celery, finely chopped
    1 jalapeno, finely chopped
    1/4 cup chopped cilantro
    3 tbsp lime juice
    salt and pepper

    Combine all ingredients in a bowl and refrigerate.

    Hmmmm, first time using pomegranate seeds in a dish, I guess I should submit this to this week’s Weekend Herb Blogging!

    Print This Recipe
    This entry was posted on Thursday, December 6th, 2007 at 10:54 pm and is filed under Healthy Latin Cooking, Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 8 responses to “Chile-Marinated Pork with Black Bean Salsa”

    1. 1
      On December 7th, 2007,Simona said:

      The pomegranate seeds provide a really great touch to an appetizing dish.

    2. 2
      On December 7th, 2007,Cynthia said:

      This is such a delish combo.

    3. 3
      On December 11th, 2007,Laurie Constantino said:

      Pork, yum. Chipotles, double yum. Pomegranates, I’m making this recipe! Thanks!

    4. 4
      On December 11th, 2007,Kalyn said:

      I haven’t used pomegranate seeds much in savory dishes, but this sounds great.

    5. 5
      On December 11th, 2007,Sophie said:

      your pics are great and this looks quite tasty! :)

    6. 6
      On December 11th, 2007,Chris said:

      Simona — they really did add a nice sweetness and tartness that contrasted nicely with the pork!
      Cynthia — it is!!
      Laurie — let me know how it turns out :)
      Kalyn — This was actually the first pomegranate I had ever personally opened. ;)
      Sophie — thanks for the compliment, and if you haven’t figured it out from the rest of my comments, it was indeed tasty! :)

    7. 7
      On December 12th, 2007,swirlingnotions said:

      Chipotle and pomegranate . . . what a fun combination!

    8. 8
      On August 9th, 2009,FoodieView Blog » Peppers, Hot and Sweet said:

      […] for the smoky flavor they add. We Heart Food uses chipotle peppers to add some smoky heat to their Chile-Marinated Pork, and The Perfect Pantry marinates skirt steak in chipotle sauce. Chicken is often marinated in […]

    Leave a Reply


    Page optimized by WP Minify WordPress Plugin