Barbecue-Rubbed Pork Tenderloin with Pineapple Salad

• 1 1/4 lb. pork tenderloin
• 1 tbsp. packed brown sugar
• 2 tsp. ancho or other chili powder
• Kosher salt and pepper
• 3 tbsp. fresh lime juice
• 1 tbsp. olive oil
• 1 can black beans
• 1/2 small pineapple
• 1 red bell pepper
• 1 jalapeno (seeded, if desired)
• 1 c. fresh cilantro leaves

1. Heat oven to 400F.
2. Line a rimmed baking sheet with foil.
3. Rub the pork with the sugar, chili powder, 1/2 tsp salt and 1/4 tsp pepper and transfer to the prepared baking sheet.
4. Roast until the internal temperature reaches 145F, 18 to 22 minutes.
5. Let rest for at least 5 minutes before slicing.
6. Meanwhile, in a large bowl, whisk together the lime juice, oil and 1/2 tsp each salt and pepper.
7. Add the black beans, pineapple, bell pepper, jalapeno and cilantro; toss to combine.
8. Serve with the pork.

pork tenderloin, brown sugar, chili powder, kosher salt, lime juice, olive oil, black beans, pineapple, red bell pepper, fresh cilantro

Taken from www.delish.com/recipefinder/barbecue-rubbed-pork-tenderloin-with-pineapple-salad-recipe (may not work)