Cuban Pork Adobo Salad

• 3 lb Pork tenderloin
• 8 oz Lemon juice
• 3 clove Garlic minced
• 1 tsp Ground cumin
• 1 tsp Salt
• 1 tsp Black pepper
• 1 can Sliced pineapple
• 16 oz Arugula, watercress, assorted baby greens and head lettuce
• 14 1/2 oz Black beans, drained and rinsed
• 1 small red onion
• 3 tbsp Olive oil
• 1 tsp Honey

1. In a small bowl, whisk lemon juice, garlic,cumin, salt and pepper.
2. Reserve 1/2 cup for dressing, refrigerate.
3. Transfer remaining mixture to plastic bag.
4. Add pork, seal bag and refrigerate for 1/2-1 hour.
5. Place green and lettuce on plates, add beans, onion and pork, top with pineapple

tenderloin, lemon juice, garlic, ground cumin, salt, black pepper, pineapple, arugula, black beans, red onion, olive oil, honey

Taken from cookpad.com/us/recipes/340872-cuban-pork-adobo-salad (may not work)