Adobo-Rubbed Pork Tenderloin With Black Bean Pico de Gallo

Yield: Makes 4 servings

PORK:
6 tablespoons paprika
2 tablespoons ground black pepper
2 tablespoons coarse salt
1 tablespoon chili powder
2 tablespoons brown sugar
3 pinches cayenne pepper
24-ounce pork tenderloin, trimmed, cut into 3- to 4-inch 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 tablespoons minced jalapeno pepper
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon chili powder

To prepare the pork: Preheat oven to 350 degrees.

In small bowl, mix paprika, pepper, salt, chili powder, brown 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, and cook until done (6 to 8 minutes for each inch of thickness).

To prepare pico de gallo: Mix all ingredients. Serve 1/2 cup over tenderloin, and garnish with arugula.

Per serving: 246 calories; 9 grams total fat (3 grams saturated fat); 17 grams carbohydrate; 26 grams protein; 5 grams fiber