Roast Pork with Cuban Black Bean-Chipotle Salsa
 Ingredients:

2 pork tenderloins (about 1 pound each)
Dash of salt and pepper
Zest and juice of 1 lemon
Zest and juice of 1 lime
3 tablespoons olive oil, divided
1 tablespoon chopped fresh oregano
2 garlic cloves, crushed

Cuban Black Bean-Chipotle Salsa:
1 (8-ounce) can pineapple slices, drained
1 (15-ounce) can black beans, drained and rinsed
1 (4-ounce) can roasted green chiles, diced
1/2 cup diced canned pimentos
3 canned chipotle peppers in adobo sauce, puréed and strained
1/2 cup diced onion
1/4 cup chopped cilantro
1 tablespoon minced garlic
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons lime juice
1 teaspoon toasted cumin seed, ground
Dash of salt and pepper
 

Preparation:

Season pork with salt and pepper. To marinate pork, combine lemon and lime zests and juices, 2 tablespoons of the oil, oregano and garlic in baking dish. Add pork; turn to coat. Cover and refrigerate 1 hour to overnight, turning pork once during marination. Heat oven to 400°F; remove pork from marinade and wipe dry. In skillet with ovenproof handle over medium heat, heat 1 tablespoon oil. Add pork; brown well on all sides. Place skillet in oven 25 to 30 minutes or until internal temperature of pork registers 160°F on a meat thermometer. Let pork rest 5 to 10 minutes; slice on diagonal. Serve with Cuban Black Bean-Chipotle Salsa.

Cuban Black Bean-Chipotle Salsa:
Grill pineapple slices on gas or charcoal grill until slices have brown grill marks, turning once. Cut into 1/2-inch dice. In large bowl, combine pineapple with remaining ingredients except salt and pepper; mix well. Season with salt and pepper.

Servings: 12