GRILLED PORK, TOMATO, FRISéE, AND BLACK BEAN SALAD WITH CHIPOTLE CITRUS DRESSING

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.