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6 Tbsp. paprika |
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2 Tbsp. freshly ground black pepper |
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2 Tbsp. coarse salt |
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1 Tbsp. chili powder |
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2 Tbsp. brown sugar |
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3 pinches cayenne pepper |
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24-oz. pork tenderloin, trimmed, cut into 3 to 4-oz. pieces |
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2 cups cooked black beans |
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4 medium tomatoes, diced |
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1/2 cup red onion, diced |
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1/2 cup green onions, chopped |
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1/2 cup fresh cilantro, chopped |
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2 Tbsp. jalapeño pepper, minced |
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2 Tbsp. fresh lemon juice |
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1 Tbsp. chili powder |
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1/4 tsp. salt |
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| Preheat oven to 350°F. Mix paprika, black pepper, salt, chili powder, sugar, and cayenne together. Rub both sides of each tenderloin piece with the spice mixture. |
| Pan-sear the pork until it is golden brown on both sides, then transfer to the oven until done (6 to 8 minutes for each inch of thickness). |
| To make the pico de gallo, mix the rest of the ingredients. Slice the pork into rounds (medallions) and served the pico de gallo on top. |
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recipe from: Cooking with Chef Brian Keegan
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