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Adobo-Rubbed Pork Tenderloin With Black Bean Recipe
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Adobo-Rubbed Pork Tenderloin With Black Bean Recipe
Cooking time
00:08[hh:mm] 		 
Prep Time
  
Serving Size
4
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Adobo-Rubbed Pork Tenderloin With Black Bean Recipe Ingredients
   |  
Cooking Conversion
   |   
Quantity Measurement Ingredients M | N M
Pico de gallo
2 measuring cup

cooked black beans
4 medium

tomatoes diced
1/2 measuring cup

diced red onion
1/2 measuring cup

chopped green onions
1/2 measuring cup

chopped fresh cilantro
2 tablespoon

minced jalapeno pepper
2 tablespoon

fresh lemon juice
1/4 teaspoon

salt
1 tablespoon

chili powder
Pork
6 tablespoon

paprika
2 tablespoon

ground black pepper
2 tablespoon

coarse salt
1 tablespoon

chili powder
2 tablespoon

brown sugar
3 pinch

ground red pepepr (cayenne)
24 ounce

pork tenderloin trimmed, cut into 3- to 4-inch pieces
1/2 measuring cup

arugula loosely packed
Pico de gallo
2 measuring cup cooked black beans
4 medium tomatoes diced
1/2 measuring cup diced red onion
1/2 measuring cup chopped green onions
1/2 measuring cup chopped fresh cilantro
2 tablespoon minced jalapeno pepper
2 tablespoon fresh lemon juice
1/4 teaspoon salt
1 tablespoon chili powder
Pork
6 tablespoon paprika
2 tablespoon ground black pepper
2 tablespoon coarse salt
1 tablespoon chili powder
2 tablespoon brown sugar
3 pinch ground red pepepr (cayenne)
24 ounce pork tenderloin trimmed, cut into 3- to 4-inch pieces
1/2 measuring cup arugula loosely packed
Adobo-Rubbed Pork Tenderloin With Black Bean Recipe Method

To prepare pico de gallo: Stir together beans, tomatoes, onions, cilantro, jalapeno, lemon juice, salt and chili powder. Set aside while you prepare pork.To prepare pork: Preheat oven to 350 degrees. In a small bowl, mix paprika, black pepper, salt, chili powder, brown sugar and cayenne. Rub both sides of each tenderloin piece with spice mixture. .

Preheat oven-safe skillet over medium-high heat; pan-sear pieces until golden-brown on both sides. Transfer to oven; cook until done (6 to 8 minutes for each inch of thickness).Serve pico de gallo over tenderloin; garnish with arugula.
Tips & Notes:

PER SERVING: 446 calories; 9g fat (18 percent calories from fat); 2.5g saturated fat; 111mg cholesterol; 47g protein; 47g carbohydrate; 15g sugar; 14g fiber; 3,113mg sodium; 110mg calcium; 1,729mg potassium.

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