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.
Recipe information
Yield
Makes 4 servings
Ingredients
Pork
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
Need to make a substitution?
Preparation
Step 1
For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
Step 2
To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.
Nutrition Per Serving
Nutritional analysis per serving: 246 calories
9 g fat (3 g saturated fat)
17 g carbohydrates
26 g protein
5 g fiber
#### Nutritional analysis provided by Self