Pork:

2 pork tenderloins (about 1 pound each)
Salt and pepper to taste
Zest and juice of 1 lemon
Zest and juice of 1 lime
3 tablespoons olive oil, divided
1 tablespoon chopped fresh oregano
2 garlic cloves, crushed

Season the pork with salt and pepper, to taste. Combine the lemon and lime zests and juices, 2 tablespoons olive oil, oregano, and garlic in a gallon-size zippered plastic bag. Add pork; turn to coat, seal the bag and refrigerate for 1 to 6 hours, tossing the pork once or twice while marinating.

Heat the oven to 400°F. Remove the pork from the marinade and pat dry. Discard marinade. Heat the remaining tablespoon olive oil in a large skillet with an ovenproof handle over medium heat. Add the pork and brown well on all sides. Place the skillet in the oven for 25 to 30 minutes or until internal temperature of pork reaches an internal temperature of 160°F.

Salsa:

1 can (8 ounces) pineapple tidbits, drained
1 can (15 ounces) black beans, drained and rinsed
1 can (4 ounces) roasted diced green chiles
1/2 cup diced canned pimentos
3 canned chipotle peppers in adobo sauce, mashed and strained (to remove seeds)
1/2 cup diced onion
1/4 cup chopped cilantro
1 tablespoon minced garlic
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons lime juice
1 teaspoon toasted ground cumin seed, ground
Dash of salt and pepper

While the pork is roasting, combine all the salsa ingredients in a large bowl; set aside.

To serve: When the pork is cooked through, remove from the oven and let it rest for 5 minutes. Slice on a diagonal, and serve with the salsa.

12 servings

Submitted by: Canned Food Fan / Mealtime.org