Chili-Rubbed Roast Pork Tenderloins with Crunchy, C

Name: Chili-Rubbed Roast Pork Tenderloins with Crunchy, Chunky Black Bean and Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloins (2 to 2 1/4 pounds), trimmed of silver skin and connective tissue; 2 tablespoons chili powder; 1 tablespoon ground cumin; Salt and freshly ground black pepper; 4 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling; Juice of 2 limes; 1 tablespoon Dijon mustard; 1 jicama (1 pound); 1 ripe Hass avocado; 1 small red onion, thinly sliced; 1 English (seedless) cucumber (the one wrapped in plastic), cut into 1/4-inch-thick disks; 1 can (15 ounces) black beans, drained and thoroughly rinsed; A handful of fresh cilantro, chopped; A handful of fresh flat-leaf parsley, chopped

Servings: persons

2 pork tenderloins (2 to 2 1/4 pounds), trimmed of silver skin and connective tissue
2 tablespoons chili powder
1 tablespoon ground cumin
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
Juice of 2 limes
1 tablespoon Dijon mustard
1 jicama (1 pound)
1 ripe Hass avocado
1 small red onion, thinly sliced
1 English (seedless) cucumber (the one wrapped in plastic), cut into 1/4-inch-thick disks
1 can (15 ounces) black beans, drained and thoroughly rinsed
A handful of fresh cilantro, chopped
A handful of fresh flat-leaf parsley, chopped

1
Preheat the oven to 450F.
2
Place the tenderloins on a nonstick baking sheet with a rim.
3
Combine the chili powder and cumin in a small bowl.
4
Rub the seasoning mixture into the tenderloins, coating them completely.
5
Season with some salt and pepper and then drizzle the tenderloins with EVOO, just enough to coat.
6
Roast for 25 minutes.
7
Allow the meat to rest.
8
While the pork is roasting, prepare the black bean and jicama salad.
9
In a small bowl combine the lime juice, mustard, salt, and pepper.
10
Whisk in about 4 tablespoons EVOO.
11
With a paring knife, peel the light brown skin from the jicama.
12
Slice it into 1/4-inch-thick disks, stack the disks up, then cut into 1/4-inch-wide strips and reserve.
13
Cut all around the circumference of the ripe avocado, lengthwise and down to the pit.
14
Twist and separate the halved fruit.
15
Remove the pit with a spoon, then scoop the flesh out in one piece from both halves.
16
Chop the avocado into bite-size pieces.
17
In a salad bowl combine the jicama, avocado chunks, red onion, cucumber, black beans, cilantro, and parsley.
18
Pour the dressing over the salad and toss to combine.
19
Slice the pork on an angle into 1/2-inch-thick slices.
20
Serve the sliced pork with the salad piled on top.
21
Jicama tastes both sweet and nutty, and the thing I love about it is that it is really crispy.
22
I love it in all kind of salads.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 pork tenderloins (2 to 2 1/4 pounds), trimmed of silver skin and connective tissue, 2 tablespoons chili powder, 1 tablespoon ground cumin, Salt and freshly ground black pepper, and more.

Yes, Chili-Rubbed Roast Pork Tenderloins with Crunchy, Chunky Black Bean and Jicama Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chili-Rubbed Roast Pork Tenderloins with Crunchy, Chunky Black Bean and Jicama Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions