Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo

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

  • Pico de gallo
    • 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

    Description

    Saturday Dinner. From Red Mountain Spa In St. George, Utah. Give Lean Pork Tenderloin A Rubdown With Executive Chef Jim Gallivan's Potent Adobo...

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