Adobo-Rubbed Pork Tenderloin

This recipe is brought to you from The (original) Eat Clean Diet book.

Pork:

24 oz. pork tenderloin, trimmed, cut into 3 or 4 oz. pieces

6 Tbsp paprika

2 Tbps freshly ground black pepper

2 Tbsp coarse salt

1 Tbsp chili powder

3 pinches cayenne pepper

1/2 cup arugula, loosely packed.

Heat oven to 350 degrees. Mix paprika, black pepper, salt, chili powder and cayenne together in a bowl. Thoroughly rub both sides of each piece of pork with spice mixture. Heat an oven safe skillet over medium-high heat and pan-sear each piece of pork on both sides until golden brown. Pan-searing seals in the meat's juices. Transfer pan to oven until pork is completely done (6-8 min. for each inch of thickness).

Pico De Gallo:

2 cups cooked black beans

4 medium tomatoes, diced

1/2 cup red onion, diced

1/2 cup green onion, chopped

1/2 cup fresh cilantro, chopped

2 Tbsp jalapeno pepper, minced

2 Tbsp fresh lemon juice

1 Tbsp chili powder

1/2 tsp salt

Combine all ingredients. Garnish plates with arugula, add pork in equal portions and sprinkle with 1/2 cup Pico De Gallo on top and serve.

Enjoy!

(photo taken from The Eat Clean Diet recipe page.)

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