Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo Recipe | Epicurious.com
"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
Comments & Reviews
Just A Pinch Sweepstakes