Best Grilled Pork Tomato Frisée And Black Bean Salad With Chipotle Citrus Dressing Recipes

Grilled Pork, Tomato, Frisée, and Black Bean Salad with Chipotle Citrus Dressing image

Number Of Ingredients 11

For dressing:
2 canned chipotle chiles in adobo 1/4 cup bottled Major Grey's chutney
1/4 cup bottled Major Grey's chutney
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 ears corn
1 pound vine-ripened tomatoes (about 3 medium)
10 radishes
1 cup drained canned black beans
1 pound pork tenderloin
2 large heads frisée (French curly endive; about 1/2 pound total)

Steps:

Prepare grill
Make dressing:
Mince enough chipotles to measure 2 teaspoons. In a blender puree chipotles, chutney, citrus juices, and salt to taste until dressing is smooth. Dressing may be made 1 day ahead and chilled, covered.
Cut enough corn from cobs to measure 1 cup. In a small saucepan boil corn in water to just cover until crisp-tender, about 2 minutes. In a colander drain corn and rinse under cold water to stop cooking. Pat corn dry and cut tomatoes and radishes into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
Pat pork dry and season with salt and pepper. Grill pork on a lightly oiled rack set 5 to 6 inches over glowing coals, turning it, until a thermometer inserted diagonally into center registers 155°F., 15 to 20 minutes. (Alternatively, pork may be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Let pork stand 5 minutes and thinly slice. Chop frisée and transfer with corn, tomatoes, radishes, beans, and pork to a large bowl.
Just before serving, toss salad with dressing.

Black Bean, Corn and Tomato Salad image

Provided by Food Network Kitchen

Time 2h10m

Number Of Ingredients 10

Steps:

In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

Chipotle-Marinated Pork Tenderloin with Black Bean Salsa image

Provided by Martha Stewart

Number Of Ingredients 14

1 canned chipotle chile, in adobo sauce
3 garlic cloves
1/2 cup coarsely chopped white onion
2 tablespoons fresh lime juice
1 teaspoon sherry vinegar
1 teaspoon dried Mexican oregano
1 pound pork tenderloin, trimmed of fat
1 can (19 ounces) black beans, drained and rinsed
1 cup grape tomatoes, quartered
1/4 cup finely chopped white onion
1/4 cup finely chopped fresh cilantro
3 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chile, in adobo sauce
1/2 teaspoon ground cumin

Steps:

Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.
Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.
Meanwhile, make the salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.