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!

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 […]

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