Adobo-Rubbed Pork Tenderloin with Black Bean Pico De Gallo

By JenHall

Yum!! This is quite spicy but very good!

NOTE: For Zoning - the Pico De Gallo makes about 7 cups and has 12 blocks carbs total. A little over a cup would equal 2 blocks.

NOTE: There is no fat in this recipe - either sub with the correct amount of nuts on the side or it would be very good with avocado as the fat source.

Ingredients

• Pico De Gallo:
• 24 oz. pork tenderloin, trimmed, cut into 3 or 4 oz, pieces
• 6 tablespoons paprika
• 2 tablespoons freshly ground black pepper
• 2 tablespoons coarse salt (kosher or sea salt)
• 1 tablespoon chili powder
• 3 pinches cayenne pepper
• 2 cups cooked black beans (if using canned, rinse) (8 carbs)
• 4 cups tomatoes, diced (2 carbs)
• 1 1/2 cups red onion, diced (1 carb)
• 1/2 cup green onion, chopped
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons jalapeno pepper, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon chili powder
• 1/2 teaspoon salt

Preparation

Step 1

Preheat oven to 350 degrees F. Mix paprika, black pepper, salt, chili powder, and cayenne pepper together in a bowl.

Thoroughly rub both sides of each pieces of pork with spice mixture. Heat an oven-safe skillet over medium-high heat and pan-sear each piece of pork on both sides until golden brown. Pan searing seals in the meats juices.

Transfer pan to oven and cook until pork is completely done. (about 6 to 8 minutes for each inch of thickness). Usually this takes about 40 to 45 minutes.

Instructions for Pico De Gallo:

Combine all ingredients and sprinkle 1/2 cup on top of each serving of pork.