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Chile-Marinated Pork with Black Bean Salsa

Posted By Chris On December 6, 2007 @ 10:54 pm In Healthy Latin Cooking,Main Dishes | 8 Comments

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!

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