Chile-Marinated Pork with Black Bean Salsa (Puerco en Adobo con Salsa de Frijoles Negros)

Just a quick little throw-together with some leftover pork tenderloin we had in the freezer. The nicer weather has lent itself to a whole host of fresh, zippy springtime food and this one was no exception. The salsa has a wonderful kick and texture next to the juicy marinated pork.
Chile-Marinated Pork with Black Bean Salsa (Puerco en Adobo con Salsa de Frijoles Negros)

1 pound pork tenderloins, trimmed
2-4 chipotle chile peppers, coarsely chopped
3 cloves garlic, coarsely chopped
1 shallot, or 1/4 small red onion, coarsely chopped
½ cup orange juice
¼ cup lime juice
3 tablespoons red wine vinegar
1 teaspoon dried oregano
¼ teaspoon ground allspice
salt and black pepper
3 cups BLACK BEAN SALSA (recipe follows)
¼ cup CUMIN-SCENTED SOUR CREAM
1 pomegranate , seeds only

Arrange the pork in a 13 X 9" glass or ceramic baking dish.

In a food processor or blender, combine the chile peppers, garlic, shallots or onions, orange juice, lime juice, vinegar, oregano, and allspice. Puree until smooth.

Spoon the marinade evenly over the pork. Cover and marinate in the refrigerator for 8 to 12 hours. Turn 2 or 3 times while marinating.

Preheat the grill or broiler to medium-high.

Season the pork with salt and black pepper. Grill or broil the pork 4" from the heat for 6 to 8 minutes per side, or until the internal temperature registers 160F on a meat thermometer. Transfer the pork to a cutting board and let stand for 3 minutes. Thinly slice on the diagonal.

Mound 2/3 cup of the salsa in the center of each of 4 dinner plates. Divide the pork among the plates, fanning our the slices around the salsa. Squirt or dollop the sour cream over the pork. Sprinkle each dish with the pomegranate seeds.

Black Bean Salsa (Salsa de Frijoles Negros)

2 cups black beans, cooked or rinsed and drained canned
½ small red onion, finely chopped
½ red bell pepper, finely chopped
1 stalk celery, finely chopped
1 poblano chile pepper or 1/2 green bell pepper, finely chopped
½-1 habanero chile pepper or 1-2 Jalapeno chile peppers, seeded and minced
¼ cup cilantro, chopped
3 tablespoons lime juice
salt and ground black pepper

In a medium bowl, combine the beans, onions, red bell peppers, celery, poblano chile peppers or green bell peppers, habanero or jalapeno chile peppers, cilantro, and lime juice. Toss to mix. Season with salt and black pepper.