Chipotle-Lime Pork with Rice & Black Bean Pilaf

Pork. The other white meat.

Y'all remember those commercials? I haven't seen the ad campaign in awhile but it's still fresh in my mind. Chicken is, obviously, America's favorite meat. It's cheap, mild tasting, and versatile. Unfortunately, pork is not as popular but I'm not sure why. Pork tenderloin is way more delicious than chicken in my opinion! And, it also cooks up fast, is versatile, quite lean, and can be impressive enough for guests.

I picked up some pork tenderloins a few weeks ago and decided to go back through my archives and try an old recipe again. I originally shared this recipe back in March 2010 and the photo is completely unappetizing but I remember the recipe being delicious. A friend had passed on the recipe and since it's been awhile, I want to make sure others have the chance to give it a try while it's still grilling season.

Even though the pork marinade contains chipotle peppers we did not find it to be spicy at all. You could boil the marinade and use it as a sauce which would kick up the spice. I decided to go sauce-free this time and the pork was tender, delicious, and flavorful. The rice and pork essentially cook the same amount of time so once you get those both started, you can make the black bean mixture and everything will finish at the same time :)

Eat more pork, y'all!

Chipotle-Lime Pork with Rice & Black Bean Pilaf
For the pork:
1 pork tenderloin

1 tsp oregano

1/4 c olive oil

chopped parsley

2 chipotles canned in adobo, chopped, seeds removed

2 minced garlic cloves

2/3 c. lime juice

1/2 tsp salt

1/2 tsp pepper

For the pilaf:

1 cup brown rice

2 1/4 cup low sodium chicken broth

1 tablespoon olive oil

1 small onion, diced (1 cup)

2 cloves garlic, minced

2 teaspoons fresh oregano or 1 teaspoon dried

1 stalk celery, finely diced

1 large carrot, finely diced

1 teaspoon ground cumin

1/2 teaspoon dried chili flakes

1 (15.5 ounce) can low sodium black beans, drained and rinsed

2 teaspoons finely chopped parsley leaves

Make the marinade 4-24 hours prior by combining all the pork ingredients (olive oil through pepper) and pouring over the pork tenderloin. Let marinate in the fridge.

When ready to cook, pull the pork from the fridge (so it'll come to room temp) and preheat your grill. Once heated, reduce heat to medium and lightly oil the grates. Place the pork on the grill and cover. You can either throw out the remaining marinade or boil it and serve it as a sauce.

Grill the pork, turning occasionally, until the internal temp is 155 degrees, which takes 30-35 minutes. Transfer to a serving platter, tent with foil, and let rest for 10 minutes. Slice into 1/2 inch slices.

While the pork is cooking, start the pilaf. Place the rice and chicken broth in saucepot and bring to boil. Reduce heat and cook rice, covered, until tender and all liquid is absorbed, 30-35 minutes. Remove from heat, uncover, and fluff with fork.

Meanwhile, heat oil in saute pan over medium high heat. Add onions and cook until they are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin, and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until warmed through, about 2 minutes.

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In a large bowl, combine the black bean mixture and hot rice and toss to combine. Garnish with parsley.

Serve pilaf with sliced pork.

Source: Pork is from my friend Kathy & pilaf is from Ellie Krieger