Tequila Lime Pork Bites over Black Bean Salsa
Print Pin
0 from 0 votes

Tequila Lime Pork Bites over Black Bean Salsa

Center cut boneless pork loin cut into bite sized pieces, marinated in Tequila, fresh lime juice and herbs; then served over a black bean, corn salsa. 
Course Main Entree
Cuisine American, Mexican
Keyword pork
Prep Time 8 minutes
Cook Time 7 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings 4
Author Carrie's Experimental Kitchen


For the Marinade

  • 1/4 c. Tequila
  • 1/3 c. Lime Juice
  • 1 tsp. Cilantro, chopped
  • 1 tbsp. Garlic, minced
  • 1/2 tsp. Kosher Salt

For the Black Bean Salsa

  • 1- 15(ounce) can Black Beans, rinsed under cold water
  • 1 c. Corn Kernels
  • 1 Scallion, chopped
  • 1/4 c. Reserved Marinade


  • Start by cutting your pork into bite sized pieces; then place in a dish or resealable plastic bag.
  • Coat the pork bites with the marinade; then refrigerate for 30 minutes. (I wouldn't recommend marinating them for longer than 8 hours.)
  • When it's time to eat, remove the pork from the refrigerator 15 minutes prior to grilling to get it to room temperature; then preheat a grill pan.
  • Spray your grill pan with cooking spray, then add the pork bites. Grill them on each side until the meat is cooked through with a minimum internal temperature of 145 degrees F. (Cooking times will vary depending on how thick you cut the pieces and how you prefer the doneness of the pork.) 
    Place some of the salsa on a plate; then top with the hot pork.

For the Marinade

  • In a small bowl combine the Tequila, lime juice, oil, cilantro, garlic and salt; then whisk together. Reserve 1/4 cup of the marinade; then pour the remaining liquid in with the pork. 

For the Black Bean Salsa

  • In a bowl combine the black beans, corn, scallions and reserved 1/4 cup of the marinade, mix well; then refrigerate until ready to serve.