ground chipotle chili pepper or chili powder
boneless pork loin
15.5-ounce cans black beans, rinsed
avocado, cut into bite-size pieces
fresh cilantro leaves
scallions, thinly sliced
red chili pepper (such as jalapeño or serrano), chopped
fresh lime juice, plus wedges for serving
- Heat oven to 375° F. In a small bowl, combine the chipotle pepper, paprika, cumin, coriander, 1 tablespoon of the oil, and 1 teaspoon salt.
- Place the pork on a rimmed baking sheet and coat with the spice mixture. Roast until the internal temperature of the pork registers 145° F, 40 to 50 minutes. Let rest for at least 5 minutes before slicing.
- Meanwhile, in a medium bowl, toss together the beans, avocado, cilantro, scallions, chili pepper, lime juice, the remaining 3 tablespoons of oil, and ½ teaspoon salt. Let stand while the pork roasts.
- Serve the pork with the bean salad and lime wedges.