Mexican Pork Tenderloins

• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon each onion powder, garlic powder, dried oregano and pepper
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• 2 pork tenderloins (1 pound each)
• 1 can (15 ounces) black beans, rinsed and drained
• 2 plum tomatoes, diced
• 1 can (11 ounces) Mexicorn, drained
• 2 tablespoons chopped red onion
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons olive oil
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160u0b0. Remove from the grill. Cover and let stand for 5 minutes before slicing.
3. For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.

ground cumin, ground coriander, onion powder, salt, olive oil, pork, black beans, tomatoes, mexicorn, red onion, pepper, olive oil, fresh cilantro, lime juice, ground cumin, salt, pepper

Taken from www.tasteofhome.com/recipes/mexican-pork-tenderloins/ (may not work)