Fresh basil and tomatoes flavor both the pork and the salsa in this tempting entrée.

Marinade
2 tablespoons chopped, seeded tomato
2 tablespoons minced fresh basil
1 tablespoon fresh lime juice
2 medium garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
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1 1-pound pork tenderloin, all visible fat discarded
Cooking spray

Salsa
1 15-ounce can no-salt-added black beans, rinsed and drained
1/2 cup chopped, seeded tomato
1 medium green onion, sliced
2 tablespoons minced fresh basil
1 tablespoon finely snipped fresh Italian (or flat-leaf) parsley
1 tablespoon fresh lime juice
1 medium garlic clove, minced
1/4 teaspoon salt

For the marinade, put the 2 tablespoons tomato in a small bowl. Using the back of a wooden spoon, press gently on the pieces to bruise them and release some of their juice. Stir in the remaining marinade ingredients.

Put the pork in a medium glass baking dish. Spoon the marinade over the pork. Turn to coat. Cover and refrigerate for 30 minutes, turning once halfway through.

Meanwhile, preheat the oven to 425°F. Lightly spray a roasting pan and rack with cooking spray.

Drain the pork, discarding the marinade. Put the pork on the roasting rack, tucking the ends under if they are thin. Roast for 20 to 25 minutes, or until a meat thermometer inserted into the center of the pork reaches 160°F for medium doneness. Remove from the oven. Cover with aluminum foil and let stand for 5 minutes. Cut into slices about 3/4 inch thick.

While the pork stands, in a medium bowl, stir together the salsa ingredients. Let stand at room temperature for 5 minutes so the flavors blend. Spoon onto plates. Arrange the pork slices on the salsa.
 

To avoid both overcooking and undercooking your meat, use a meat thermometer to check doneness. Insert the thermometer into the center, or thickest part, of the meat, making sure the thermometer doesn’t touch bone or fat. If the thermometer is ovenproof, roast the meat with it in place. If you are using an instant-read thermometer, remove the meat from the oven before inserting the thermometer. Pork roasted to an internal temperature of 160°F, or medium doneness, is more flavorful than pork that is overcooked and dry.