Pork with Peach and Black Bean Salsa Recipe

Serving: 4-6 people
Cooking Time: 45 minutes (plus 30 minutes marinating time)

Ingredients

For the Pork:

• 2 pounds pork tenderloin, trimmed
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

For the Peach and Black Bean Salsa:

• 4 large ripe peaches, pitted and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium red bell pepper, diced
• 1/2 red onion, finely diced
• 1 jalapeño pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped

For the Salsa Dressing:

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Serving:

• Warm flour tortillas
• Avocado slices
• Lime wedges
• Extra cilantro
• Sour cream or Greek yogurt

Instructions

Marinate the Pork

In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and cayenne to create a spice rub. Rub pork tenderloin all over with olive oil, then coat evenly with the spice mixture, pressing gently to help it adhere. Place in a covered dish and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.

Prepare the Salsa Base

While pork marinates, prepare the salsa. Dice peaches into bite-sized pieces, removing pits but leaving skin on for color and texture. In a large bowl, combine diced peaches, drained black beans, diced red bell pepper, red onion, minced jalapeño, cilantro, and mint. The mixture should be colorful and fragrant.

Make the Salsa Dressing

In a separate small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper until well combined. The dressing should be slightly sweet and tangy. Pour over the peach and bean mixture and toss gently to coat. Let salsa sit at room temperature for 15-20 minutes to allow flavors to meld.

Sear the Pork

Heat a large oven-safe skillet or cast iron pan over medium-high heat. Remove pork from marinade and sear on all sides until golden brown, about 2-3 minutes per side. The spice rub should create a beautiful crust on the exterior.

Finish in the Oven

Preheat oven to 400°F. Transfer the skillet with seared pork to the oven and roast for 15-20 minutes, or until internal temperature reaches 145°F. The pork should be slightly pink in the center and very juicy. Remove from oven and tent with foil.

Rest the Meat

Let pork rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring each slice is tender and moist. The internal temperature will rise slightly during resting.

Slice and Plate

Using a sharp knife, slice pork tenderloin diagonally into 1/2-inch thick medallions. Arrange slices on a serving platter or individual plates, slightly overlapping for an attractive presentation.

Serve with Salsa

Spoon the peach and black bean salsa generously over and around the pork slices. The vibrant colors of the salsa should create a beautiful contrast with the golden-brown pork. Serve immediately while pork is warm and salsa is fresh.

Nutritional Information

Per serving (based on 4 servings):

• Calories: 425
• Protein: 42g
• Carbohydrates: 35g
• Fat: 15g
• Fiber: 8g
• Sodium: 680mg
• Iron: 20% daily value
• Vitamin C: 65% daily value
• Potassium: 985mg
• Folate: 25% daily value

Helpful Tips

Pork Temperature Perfection: Modern food safety guidelines allow pork to be cooked to 145°F with a 3-minute rest, resulting in juicy, slightly pink meat. Use a meat thermometer for accuracy – overcooked pork becomes dry and tough.

Peach Selection: Choose peaches that yield slightly to pressure and smell sweet at the stem end. They should be ripe but still firm enough to hold their shape in the salsa. If peaches are too soft, they’ll become mushy when mixed.

Spice Rub Technique: Apply the spice rub evenly and let it sit on the meat for at least 30 minutes. This allows the spices to penetrate the surface and create better flavor. The longer marination time intensifies the taste.

Salsa Make-Ahead: The salsa can be made up to 4 hours ahead and actually improves as flavors meld. However, add the peaches just before serving if making far in advance to prevent them from breaking down.

Heat Level Control: Adjust the jalapeño to your heat preference. For milder salsa, remove all seeds and membranes. For more heat, leave some seeds or add a pinch of cayenne pepper to the salsa dressing.

Black Bean Preparation: Rinse canned black beans thoroughly to remove excess sodium and the thick liquid that can make salsa too wet. Pat them dry with paper towels for the best texture.

Searing Success: Don’t move the pork once it hits the hot pan – let it develop a proper crust before turning. This creates better flavor and prevents sticking. The meat should release easily when properly seared.

Serving Temperature: This dish is delicious served warm with the pork just off the heat, but it’s also excellent at room temperature for outdoor entertaining or picnics.

Wine Pairing: The sweet peaches and spiced pork pair beautifully with off-dry wines like Riesling or Gewürztraminer. For reds, try a light Pinot Noir or Beaujolais. Beer lovers should try wheat beer or Mexican lagers.

Storage and Leftovers: Cooked pork keeps refrigerated for up to 3 days and reheats well. The salsa is best fresh but can be stored separately for 2 days. Leftover pork makes excellent tacos or salad protein the next day.