- 1 lb. pork tenderloin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 chopped tomatoes
- 1 Cup frozen whole kernel corn, thawed
- 1 can (10 oz.) black beans, rinsed & drained
- 1/2 small red onion, chopped
- 1/2 Cup chopped cilantro
- 1 jalapeño pepper, finely chopped
- Juice of 1 lime
- 1/4 tsp ground cumin
- 8 corn tortillas, warmed
Coat a grill rack or broiler pan with cooking spray. Preheat the grill or broiler. Rub the pork with the salt and pepper. Stir together the tomatoes, corn, beans, onion, cilantro, pepper, lime juice, and cumin in a medium bowl. Grill or broil the pork for 15 to 20 minutes, turning occasionally, until an instant-read thermometer inserted in the center reaches 155°F and the juices run clear. Let stand for 10 minutes before slicing. Place the sliced pork on warm tortillas and top with salsa.
Corn tortillas can be difficult to warm without having them fall apart. For perfect tortillas every time, wrap them in white paper towels and microwave on high for 30 seconds.