Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo Recipe

Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo Recipe

  • 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
  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.
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