Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
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 |
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 |
Directions:
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).
2. To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.
3. Nutritional analysis per serving: 246 calories, 9 g fat (3 g saturated fat), 17 g carbohydrates, 26 g protein, 5 g fiber Nutritional analysis provided by Self
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