Prairie Corn and Black Bean Stuffed Pork Tenderloin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pork tenderloin wrapped in a savory corn and bean mixture with smoky spices, featuring locally grown corn and traditional Midwest ingredients. This american-inspired pork ready in about 55 minutes pairs pounds pork tenderloin, fresh corn, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Season pork tenderloin with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat, sear pork for 2 minutes per side until browned, then transfer to a baking dish.
  2. Step 2: In the same skillet, heat 1 tablespoon olive oil, add 1/2 cup chopped onion and 2 minced garlic cloves, and cook for 3 minutes until soft. Stir in 1 cup fresh corn, 1/2 cup rinsed black beans, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1 tablespoon pure maple syrup, and 1 tablespoon apple cider vinegar. Cook for 5 minutes until heated through.
  3. Step 3: Spread corn-bean mixture over pork tenderloin, wrap tightly in parchment paper, and return to oven. Bake for 25 minutes until internal temperature reaches 145°F. Rest 5 minutes before slicing.

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Frequently asked questions

How long does Prairie Corn and Black Bean Stuffed Pork Tenderloin take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Prairie Corn and Black Bean Stuffed Pork Tenderloin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds pork tenderloin from drying out.

Can I substitute ingredients in Prairie Corn and Black Bean Stuffed Pork Tenderloin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Prairie Corn and Black Bean Stuffed Pork Tenderloin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Prairie Corn and Black Bean Stuffed Pork Tenderloin?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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