Basil Pork w Black Bean Salsa

Basil Pork Tenderloin with Black Bean Salsa

adapted from http://www.americanheart.org

Fresh basil and tomatoes flavor 

both the pork and the salsa in this tempting entrée.

Serves 4; 3 ounces pork and 1/2 cup salsa per serving

  Marinade

2 tablespoons chopped, seeded tomato

2 tablespoons minced fresh basil

1 tablespoon fresh lime juice

2 medium garlic cloves, minced

Salsa

1 15-oz can black beans, rinsed and drained

1/2 cup chopped, seeded tomato

1 medium green onion, sliced

2 tablespoons minced fresh basil

1 tablespoon fresh lime juice

1 medium garlic clove, minced

For the marinade, put the 2 tablespoons tomato in a small bowl. 

Using the back of a wooden spoon, press gently on the pieces

 to bruise them and release some of their juice. 

Stir in the remaining marinade ingredients.

Put the pork in a zip bag. 

Spoon the marinade over the pork. Turn to coat.

 Cover and refrigerate for 30 minutes, turning once halfway through.

Meanwhile, preheat the oven to 425°F.

 Lightly spray a roasting pan and rack with cooking spray.

Drain the pork, discarding the marinade.

Roast for 20 to 25 minutes, 

or until a meat thermometer inserted

 into the center of the pork reaches 160°F for medium doneness.

While roast is cooking, stir together the salsa ingredients. 

Refrigerate so the flavors blend.

 Spoon onto plates.

Remove roast from the oven. 

Cover with aluminum foil 

and let stand for 5 minutes

. Cut into slices about 3/4 inch thick.

spoon salsa on to plates

and place sliced pork

next to it

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