Pork Tenderloin with Rubbed Adobo & Black Bean Pico de Gallo

By Gibby

Saturday dinner. From Red Mountain Spa in St. George, Utah. Give lean pork tenderloin a rubdown with executive chef Jim Gallivan's potent adobo chile mix. The spicy bean salsa topper adds fiber but not a lick of fat.

Ingredients

• Pork
• 6 tbsp paprika
• 2 tbsp freshly ground black pepper
• 2 tbsp coarse salt
• 1 tbsp chili powder
• 2 tbsp brown sugar
• 3 pinches cayenne pepper
• 24 oz pork tenderloin, trimmed, cut into 3- to 4-oz pieces
• 1/2 cup arugula, loosely packed
• Pico de gallo
• 2 cups cooked black beans
• 4 medium tomatoes, diced
• 1/2 cup diced red onion
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh cilantro
• 2 tbsp minced jalapeño pepper
• 2 tbsp fresh lemon juice
• 1 tbsp chili powder
• 1/4 tsp salt

Details

Adapted from epicurious.com

Preparation

Step 1

For pork:

Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).

To make pico de gallo:

mix all ingredients. Serve 1/2 cup over tenderloin.