Adobo-rubbed Pork Tenderloin With Black Bean Pico De Gallo


For the pork:
6 tbsp Paprika
2 tbsp Freshly ground black pepper
2 tbsp Coarse salt (kosher or sea salt)
1 tbsp Chili powder
2 tbsp Brown sugar
3 pinches Cayenne pepper
24 oz Pork tenderloin, trimmed, cut into 3- or 4-oz pieces
½ cup Arugula, loosely packed
For the Pico de Gallo:
2 cups Black beans, cooked
4 Medium tomatoes, diced
½ cup Red onion, diced
½ cup Green onion, chopped
½ cup Fresh cilantro, chopped
2 tbsp Jalapeno pepper, minced
2 tbsp Fresh lemon juice
1 tbsp Chili powder


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