Barbecue-Rubbed Pork Tenderloin With Pineapple Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Very tasty. Ingredients:
1 1/4 lbs pork tenderloin |
1 tablespoon packed brown sugar |
2 teaspoons dried ancho chile powder (or other chili powder) |
kosher salt |
pepper |
3 tablespoons fresh lime juice |
1 tablespoon olive oil |
1 (15 ounce) can black beans, rinsed |
1/2 small pineapple, peeled, cored and cut into small pieces |
1 red bell pepper, thinly sliced |
1 jalapeno, thinly sliced and seeded, if desired |
1 cup fresh cilantro leaves |
Directions:
1. Heat oven to 400 degrees F.
2. Line a rimmed baking sheet with foil.
3. Rub the pork with the sugar, chili powder, 1/2 t salt and 1/4 t pepper and transfer to the prepared baking sheet.
4. Roast until the internal temperature reaches 145 degrees F, 18 to 22 minutes.
5. Let rest for at least 5 minutes before slicing.
6. Meanwhile, in a large bowl, whisk together the lime juice, oil and 1/2 t each salt and pepper.
7. Add the black beans, pineapple, bell pepper, jalapeno and cilantro; toss to combine.
8. Serve with the pork.
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