Moving In - Chipotle Pork Loin with Black Bean Salad

Moving in to our new apartment has proven to be a lot more difficult than we anticipated.
I never would've considered the fact that our previous furniture and/or decor might not fit or work in another space. Not to mention how expensive these things are!
At least after two and half weeks we finally have internet and the kitchen and bathroom are shaping up nicely. Eric and I are having fun crafting our new apartment together.
Moving in and balancing new work schedules have made it difficult to get in the kitchen and start cooking, but I have managed to whip up a few good meals (as well as produce one EPIC failure. Literally inedible).
I (or mom and I) have made a nicoise salad, almond broccoli pesto, chipotle salmon tacos with cucumber apple salsa, homemade sticky buns (mind-blowing) and goat cheese pasta with fresh basil oil. All of these are share-worthy, but the recipe I would most like to share today is what I think is a lovely warm spring day meal. The pork takes on a real smoky and spicy flavor and balances perfectly with the fresh black bean salad.

Chipotle Pork Loin with Black Bean Salad 
(adapted from Real Simple Spring 2012)

1 tsp. ground chipotle chili pepper

1 tsp. smoked paprika

1 tsp. ground coriander

4 tbsp. olive oil

kosher salt

1 1/2 lbs. boneless pork loin 

2 cans black beans, rinsed

1 avocado, cut into bite-sized pieces 

1/2 cup fresh cilantro 

2 scallions, thinly sliced

2 jalapenos, chopped (and seeded for less heat)

1 cup sweet corn (grilled or frozen works)

2-4 tbsp. fresh lime juice

kosher salt, cumin and garlic powder to taste 

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.

Place the pork on a rimmed baking sheet and coat with the spice mixture. Roast until the internal temperature of the pork registers 155° F, 40 to 50 minutes. Let rest for at least 5 minutes before slicing.

Meanwhile, in a medium bowl, toss together the beans, avocado, cilantro, scallions, chili pepper, corn lime juice, the remaining 3 tablespoons of oil, salt, cumin and garlic powder. Let stand while the pork roasts.

Serve the pork with the bean salad and lime wedges. Add spanish rice and a glass of wine wine, and you're really doing things right.

I AM BACK!

Eric and I have been on the most incredible three month adventure; a journey that took us through the central highlands of Ecuador, down the coast and through the Andes of Peru, to the beaches of Southern California, and the mountains and arches of Utah. Now we are back, getting ourselves ready to move into our new apartment in Ballard and take on another year of working and enjoying everything that Seattle has to offer.

I am so excited to get back into my (much bigger) kitchen!
After this journey, I feel inspired to try to focus more on healthy and seasonal food and drink.
With spring and summer rapidly (I hope) approaching, I should definitely be able to come up with some beautiful and deliciously healthy meals.
Stay tuned!