This chipotle-spiced main with a black bean salad on the side requires just 10 minutes of your time—and results in a satisfying meal the whole family will love. First, the pork loin gets rubbed with a mixture of chipotle chili pepper, paprika, cumin, coriander, and olive oil. Once that goes in the oven, it takes just a few minutes to mix the salad—beans, avocado, cilantro, scallions, chili pepper, lime juice, olive oil, and salt. Then, you’ve got just over an hour to sit back and relax while your kitchen is filled with the aroma of a cantina south of the border.
1 teaspoon ground chipotle chili pepper or chili powder
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon ground coriander
4 tablespoons olive oil
1½ pounds boneless pork loin
2 15.5-ounce cans black beans, rinsed
1 avocado, cut into bite-size pieces
½ cup fresh cilantro leaves
2 scallions, thinly sliced
1 red chili pepper (such as jalapeño or serrano), chopped
2 tablespoons fresh lime juice, plus wedges for serving
Sat fat 5g
How to Make It
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.
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