Cumin Pork Tenderloin with Bean and Corn Salad

To inaugurate the 14th Mayan b’ak’tun and as our last dinner at home before traveling to visit our respective families for the holidays, I wanted to make something simple but bold, something with flavor that didn’t require a lot of time. Don’t worry that it seems like you have a lot of the spice on the meat—you need that much to get flavor into the middle of the tenderloin.



  • 1 to 1½ lb pork tenderloin
  • 2 tbsp cumin
  • ¾ tsp paprika
  • ¾ tsp kosher salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 15 oz cannelini beans, rinsed
  • 11 oz whole kernel sweet corn
  • 3 shallots, sliced thin
  • ½ cup cilantro, chopped
  • Zest of one lime
  • Juice from 1-2 limes
  • 1 tsp ancho chile powder
  • ½ tsp seasoned salt

Preheat oven to 425 degrees F.

In a bowl, combine beans, corn, shallots, cilantro, lime juice, lime zest, chile powder, and seasoned salt. Mix well and set aside for later.

Combine cumin, paprika, kosher salt, and pepper in a small bowl. Rub spices on pork tenderloin. Heat olive oil in a large all-metal pan. Once hot, sear tenderloin on all sides. Place whole pan in oven and roast for 20 minutes. When done, allow to rest on a board for 5 minutes. Serve tenderloin sliced with a healthy serving of bean salad.

Makes 2 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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