Go Back Email Link
–+ servings
Cast iron pork tenderloin in a cast iron skillet with black beans and corn.

Mexican Cast Iron Pork Tenderloin Recipe

QR Code
Tamara Andersen
Pork tenderloin with a Mexican spice rub is seared and roasted with a zesty black beans and corn mixture... a healthy and tasty one-pot wonder for busy weeknights!
5 from 2 votes

Click to rate!

Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Course Main Dishes
Cuisine Mexican
Servings 4 servings
Calories 340 kcal

Equipment

Ingredients
 
 

  • 1 tablespoon neutral oil
  • 1 pork tenderloin - 1 to 1.5 pounds*
  • 1 tablespoon mole spice blend - see Notes below
  • ½ teaspoon sea salt - and fresh ground pepper
  • ¼ cup onion - chopped
  • 1 ½ cups corn kernels - 2-3 ears
  • 1 bell pepper - chopped (and/or jalapeño)
  • 1 teaspoon minced garlic - 2-3 cloves
  • 1 teaspoon ground cumin
  • 1 15 ounce can black beans - rinsed and drained
  • 1 cup chicken broth
  • sea salt and fresh ground pepper - to taste - 1/2 teaspoon salt +/-

Instructions

  • Preheat your oven to 400F and move the rack to the middle position.
  • Combine the spice blend, salt, and pepper. Coat the tenderloins all over with the spice rub mixture.
  • Add a drizzle of oil to a very hot cast iron skillet. Sear the pork tenderloin on all sides. Set aside.
  • Add another drizzle of oil if your pan is dry. Reduce the heat to medium-high, and add the onion, garlic, bell pepper and/or jalapeño, ground cumin, and garlic to the cast iron skillet. Sauté until the onion begins to soften (about 3-4 minutes).
  • Stir in the black beans and chicken broth. Season with sea salt and fresh ground pepper. Nestle the seared pork tenderloin into the black beans and corn.
  • Roast, uncovered, for 20-30 minutes until the pork has reached 145F. Tent with foil, and let it rest 3-5 minutes before slicing it into medallions.
  • Serve the black beans and corn alongside sliced medallions.

Notes

* 4 to 6 ounces per serving. Macros are based on 1 pound of pork tenderloin and 4 servings. Big eaters may want to increase portions.
If you don't want to make a batch of mole spice blend, mix 1 teaspoon unsweetened cocoa powder, 1 teaspoon ground cumin, 1/2 teaspoon cinnamon, and 1/2 teaspoon ancho or chipotle chile powder.

Nutrition

Calories: 340kcal | Carbohydrates: 35g | Protein: 33g | Fat: 7g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com