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

Name: Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno pepper; 2 tbsp fresh lemon juice; 1 tbsp chili powder; 1/4 tsp salt

Servings: persons

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 jalapeno pepper
2 tbsp fresh lemon juice
1 tbsp chili powder
1/4 tsp salt

1
For pork: Preheat oven to 350F.
2
In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne.
3
Rub both sides of each tenderloin piece with spice mixture.
4
Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides.
5
Transfer to oven until done (6 to 8 minutes for each inch of thickness).
6
To make pico de gallo, mix all ingredients.
7
Serve 1/2 cup over tenderloin.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 tbsp paprika, 2 tbsp freshly ground black pepper, 2 tbsp coarse salt, 1 tbsp chili powder, and more.

Yes, Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo

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