Grilled Pork Tenderloin Tacos with Corn and Black Bean Salsa


  • 1 lb pork tenderloin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 chopped tomatoes
  • 1 cup frozen corn, thawed
  • 1 can (15 oz) reduced sodium black beans, rinsed and drained
  • 1/2 small red onion, chopped
  • 1/2 cup cilantro, chopped
  • 1 jalapeno pepper, finely chopped
  • Juice of 1 lime
  • 1/4 tsp ground cumin
  • 8 corn tortillas
  • Toppings: Shredded Cheese, Cholula, Light Sour Cream, Guacamole


  1. Coat a grill rack or broiler pan with cooking spray. Preheat the grill or broiler.
  2. Rub the pork tenderloin with salt and pepper.
  3. Stir together the tomatoes, corn, beans, onions, pepper, lime juice, and cumin in a medium bowl.
  4. Grill or broil the pork for 15 - 20 minutes, turning it occasionally until a thermometer reads 155 degrees F. Let it stand for 5-10 minutes before slicing.
  5. Place the sliced pork on warm tortillas* and top with salsa.

*For warming the corn tortillas without them breaking, wrap them in white paper towels and microwave on high for 30 seconds.

{Recipe adapted from Rodale's Organic Life}