Cuban Pork and Plantains with Black-Bean Salsa

Rub the meat with a peppery garlic coating and grill with plantains for a savory splurge. Make sure the plantains are very ripe: The skin should be black, and the fruit should yield to gentle pressure. (To aid ripening, place in a brown paper bag with a lime.)

PREP: 45 minutes

GRILL: 15 to 20 minutes

MAKES: 6 main-dish servings

BLACK-BEAN SALSA

2 limes

1 orange

1 can (15 to 19 ounces) black beans, rinsed and drained

½ small sweet onion, diced

¼ cup loosely packed fresh cilantro leaves, chopped

1 medium jalapeño chile, seeded and minced

¾ teaspoon salt

PORK AND PLANTAINS

2 large garlic cloves, crushed with garlic press

1 teaspoon salt

1 ½ teaspoons coarsely ground black pepper

2 tablespoons olive oil

2 pork tenderloins (about 12 ounces each), trimmed

3 ripe medium plantains (about 1 ½ pounds total), each peeled and cut lengthwise in half

1. Prepare salsa: From limes, grate ½ teaspoon peel and squeeze 3 tablespoons juice. From orange, grate ½ teaspoon peel. With knife, remove remaining peel and white pith from orange and cut sections into ½-inch chunks. In medium bowl, combine lime peel and juice, orange peel and chunks, beans, onion, cilantro, jalapeño, and salt. Cover and refrigerate salsa up to 2 days if desired. Makes about 3 cups.

2. Prepare outdoor grill for direct grilling over medium heat.

3. Prepare pork and plantains: In cup, mix garlic, salt, pepper, and 1 tablespoon oil. Rub on pork. Brush plantains with remaining oil.

4. Place tenderloins on hot grill rack and grill 15 to 20 minutes, turning over once, until browned outside and slightly pink in center; an instant-read meat thermometer inserted in thickest part of meat should read 150°F. Place plantains on grill rack and cook, turning once, until tender and browned, 7 to 8 minutes.

5. Transfer plantains to platter. Transfer tenderloins to cutting board; let stand 5 minutes to allow juices to set for easier slicing, then thinly slice. Serve with Black-Bean Salsa.

EACH SERVING PORK AND PLANTAINS: About 315 calories, 28g protein, 29g carbohydrate, 11g total fat (3g saturated), 78mg cholesterol, 440mg sodium

EACH ½ CUP SALSA: About 70 calories, 4g protein, 17g carbohydrate, 0g total fat, 0mg cholesterol, 475mg sodium