Ingredients
2
tbsp freshly ground black pepper
24
oz pork tenderloin, trimmed, cut into 3- to 4-oz pieces
1/2
cup arugula, loosely packed
2
cups cooked black beans
1/2
cup chopped green onions
1/2
cup chopped fresh cilantro
2
tbsp minced jalapeño pepper
Directions
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).
2.
To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.
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