Adobo-Rubbed Port Tenderloin with Black Bean Pico De Gallo

By courtneyepowell

Ingredients

• For the pork:
• 6 T paprika
• 2 T freshly ground black pepper
• 2 T coarse salt
• 1 T chili powder
• 2 T brown sugar
• 3 pinches cayenne pepper
• 24 oz pork tenderloin, trimmed, cut into 3 or 4-oz pieces
• 1/2 c arugula, loosely packed
• For the pico de gallo:
• 2 c black beans, cooked
• 4 med. tomatoes, diced
• 1/2 c red onion, diced
• 1/2 c green onion, chopped
• 2 T jalapeno pepper, minced
• 2 T fresh lemon juice
• 1 T chili powder

Details

Servings 4

Preparation

Step 1

For the pork:
Heat oven to 350. Mix paprika, black pepper, salt, chili powder, brown sugar and cayenne pepper in a bowl. Rob both sides of each piece of pork with spice mixture thoroughly. Heat an oven-safe skillet over med-high heat and pan-sear each piece of pork on both sides until golden brown. (Pan-searing seals in the meat's juices.) Transfer pan to oven until pork is completely done, about 6-8 mins for each inch of thickness.

For the pico de gallo:
Combine all ingredients.

Garnish plats with arugula, add pork in equal portions and sprinkle 1/2 c pico de gallo on top. Serve.