We spoon the black bean salsa that accompanies this dish over grilled tenderloin slices. You can save on last-minute prep time by making the salsa and the cumin-coriander pork rub ahead.

Ingredients

• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon each onion powder, garlic powder, dried oregano and pepper
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• 2 pork tenderloins (1 pound each)
• 1 can (15 ounces) black beans, rinsed and drained
• 2 plum tomatoes, diced
• 1 can (11 ounces) mexicorn, drained
• 2 tablespoons chopped red onion
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons olive oil
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing.
3. For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.