If you are tired of the usual way to make pork tenderloin, this is a different and tasty way to prepare it. The flavor of the pork marinade mixes well with the black beans & rice. It has a bit of a kick to it! One of our favorites!
Vinagrette:
1 1/2 cups orange juice
1/8 cup sherry vinegar
1 tsp. Dijon mustard
1 tsp. chile powder
1/2 cup olive oil
Heat orange juice and reduce to 1/8 cup. Let cool slightly. Combine orange syrup, sherry, mustard, & chile powder in a blender for 30 seconds. Add oil until with motor going until it emulsifies. Season with salt @ pepper.
Marinade:
1/3 cup lime juice
3 tbsp. chile powder
1 tsp. cayenne pepper
1/2 cup olive oil
1/2 tsp. salt
Combine all ingredients in blender until smooth. Reserve 1/4 cup marinade for basting. Pour rest of marinade into a baking dish.
Pork:
1 pound pork tenderloin
Marinate pork with prepared marinade in the refrigerator for 4 hours. Cover.
Preheat grill. Grill 10-12 minutes basting with reserve marinade. Let cool 10 minutes before slicing.
Black beans & rice:
1 can black beans
4 cups cooked rice
Cook beans & rice according to package directions. Spoon rice onto large platter. Top with beans and sliced pork. Drizzle vinagrette over top. Serve.
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