Adobo Rubbed Pork Tenderloin with Pico de Gallo

This was fun and easy to make and delicious too.  My first "Eat-Clean" recipe for my family and it got good reviews, it is from Tosca Reno's Eat Clean Diet book I found at Safeway.

Pork:

24 0z. pork tenderloin, trimmed cut into 3 or 4 oz. pieces.

6 tbsp paprika

2 tbsp freshly ground pepper

2 tbsp coarse salt (kosher or sea salt)

1 tbsp chili powder

3 pinches cayenne pepper

1/2 cup arugula per plate

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 jalopeno pepper, minced

2 tbsp fresh lemon juice

1 tbsp chili powder

1/2 tsp salt

Note re: Rub, it made more than enough for 2 pork tenderloins, next time I will store 1/2 the recipe for future use.

Pork:

Heat oven to 350 degrees F.  Mix all the spices in a bowl.  Thoroughly rub both sides of each piece of pork with spice mixture.  Heat an oven safe skillet over med-high heat and pan-sear until golden brown.  Pan- searing seals in the meat's juices. Transfer pan to oven until pork is completely done (6-8 minutes per inch of thickness).

Pico de Gallo:

Combine all ingredients.  Garnish plates with arugula and add pork in equal portions and sprinkle 1/2 cup Pico de Gallo on the top.  Serve and enjoy!