Ingredients

1 teaspoon ground chipotle chili pepper or chili powder

1 teaspoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

4 tablespoons olive oil

kosher salt

1 1/2 pounds boneless pork loin

2 15.5-ounce cans black

2 avocados, cut into bite-size pieces

1/2 cup fresh cilantro leaves

2 scallions, thinly sliced

1 red chili pepper (such as jalapeño or serrano), chopped

2 tablespoons fresh lime juice, plus wedges for serving

Preparation

  1. Heat oven to 375° F. In a small bowl, combine the chipotle pepper, paprika, cumin, coriander, 1 tablespoon of the oil, and 1 teaspoon salt.
  2. Place the pork on a rimmed baking sheet and coat with the spice mixture. Roast until the internal temperature of the pork registers 145° F, 40 to 50 minutes. Let rest for at least 5 minutes before slicing.
  3. Meanwhile, in a medium bowl, toss together the beans, avocado, cilantro, scallions, chili pepper, lime juice, the remaining 3 tablespoons of oil, and ½ teaspoon salt. Let stand while the pork roasts.
  4. Serve the pork with the bean salad and lime wedges.