Pork Tenderloin with Black Bean Pico from Epicurious

This dish appeared at family dinner night with a Spanish red wine and side of skillet sautéed sweet taters and plantains.

Pork

6 tbsp paprika

2 tbsp freshly ground black pepper

2 tbsp coarse salt

1 tbsp chili powder

2 tbsp brown sugar

3 pinches cayenne pepper

24 oz pork tenderloin, trimmed, cut into 3- to 4-oz 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 tbsp minced jalapeño pepper

2 tbsp fresh lemon juice

1 tbsp chili powder

1/4 tsp salt

Directions

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).

To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.