Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo

• 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
• 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 jalapeno pepper
• 2 tbsp fresh lemon juice
• 1 tbsp chili powder
• 1/4 tsp salt

1. For pork: Preheat oven to 350F.
2. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne.
3. Rub both sides of each tenderloin piece with spice mixture.
4. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides.
5. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
6. To make pico de gallo, mix all ingredients.
7. Serve 1/2 cup over tenderloin.

paprika, ground black pepper, salt, chili powder, brown sugar, cayenne pepper, pork tenderloin, arugula, black beans, tomatoes, red onion, green onions, fresh cilantro, jalapeno pepper, lemon juice, chili powder, salt

Taken from www.epicurious.com/recipes/food/views/adobo-rubbed-pork-tenderloin-with-black-bean-pico-de-gallo-230304 (may not work)