Brazilian grilled boneless loin filets with black bean purée and mango salsa

20 mins of preparation + 30 cooking time 4 to 6 servings
bean puree brazil


  • 1 mango, finely diced
  • 1 tomato, finely diced
  • ½ green pepper, finely diced
  • 1 onion, chopped
  • 60 mL (¼ c.) of lime juice
  • 1 mL (¼ tsp.) of chili powder
  • Salt and fresh ground pepper
  • 1–2 duBreton organic Brazilian BBQ Boneless Loin Filets
  • 15 mL (1 tbsp.) of canola oil
  • 2 cloves of garlic, minced
  • 1 - 540 mL (19 oz.) can of black beans, rinsed and drained
  • 60–80 mL (¼–⅓ c.) of fresh cilantro, chopped
  • Lime zest (optional)


  1. In a bowl, mix the diced mango, diced tomato, diced green pepper and half of the onion.
  2. Add 15 mL (1 tbsp.) of lime juice and the chili powder and season to taste. Set aside at room temperature.
  3. Preheat the barbecue and cook the boneless loin filets according to the package directions.
  4. Meanwhile, in a pan, heat the oil over medium heat and sauté the rest of the onion with the garlic for 5 minutes.
  5. Add the black beans and cook for 5 more minutes. Season generously.
  6. Mash (using a potato masher, or purée in a food processor), adding the rest of the lime juice and 125 mL (½ c.) of boiling water. Stir in the cilantro and, if desired, lime zest.
  7. Transfer the purée to a dish, and slice and arrange the grilled pork atop the purée.
  8. Serve with the mango salsa, grilled tortillas and rice with corn.