Cumin-Crusted Pork Tenderloin With Bean and Corn Salad

Cumin-Crusted Pork Tenderloin With Bean and Corn Salad

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 367.7
  • Total Fat: 10.7 g
  • Cholesterol: 89.6 mg
  • Sodium: 1,031.9 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 8.2 g
  • Protein: 39.5 g

View full nutritional breakdown of Cumin-Crusted Pork Tenderloin With Bean and Corn Salad calories by ingredient

Number of Servings: 4


    1⁄2 cup chopped red onion

    1 tsp grated lime zest

    1⁄3 cup lime juice


    2 Tbsp cumin seeds

    3⁄4 tsp paprika

    3⁄4 tsp salt

    1 pork tenderloin (about 1 lb; see Note)

    Nonstick spray

    1 can (15.5 oz) butter beans, rinsed

    1 can (11 oz) extra-sweet corn, drained

    1⁄2 cup cilantro leaves, chopped

    1⁄4 tsp ground chipotle pepper, or to taste (optional)


Marinate onion in lime zest and juice 30 minutes in a medium bowl to soften.

2. Meanwhile, heat oven to 425F. Wrap handle (if not heatproof) of a large nonstick skillet with 2 layers of foil.

3. Pork: Mix cumin seeds, paprika and salt in a cup. Rub all over tenderloin.

4. Coat pork and skillet with nonstick spray. Heat skillet over medium heat, add pork and cook, turning until nicely browned on all sides.

5. Place in oven and roast 12 minutes, or until a meat thermometer inserted in center registers 155F. Remove from oven and let stand 5 minutes before slicing.

6. Add remaining ingredients to onions. Serve with the pork.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MZ_NO_ROLLS.

TAGS:  Beef/Pork |

Member Ratings For This Recipe

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    Very Good
    The cumin crust is very flavor enhancing and easy to make and the timing in spot on. The simple lime pickling of the red onion was delicious. I did change the beans to black beans and also added some tj "island salsa" to the beans and substituted tj "corn & chile" salsa and skipped the cilantro - 9/24/18