Chili Rubbed Roast Pork Tenderloin with Black Bean Salad
Jennifer Lande
Preheat oven to 450 F.
ingredients
- 2 pork tenderloins, trimmed of silver skin and connective tissue
- 2 tablespoons chili powder
- salt & pepper
- 4 tablespoons olive oil
- juice of two limes
- 1 tablespoon of Dijon mustard
- 1 jicama (1 lb)
- 1 ripe Hass avocado
- 1 small red onion, finely diced
- 1 English cucumber (seedless), cut into 1/4 thick disks
- 1 can (15 oz) black beans
- fresh cilantro, chopped
- fresh flat leaf parsley, chopped
directions
- 1
Place the tenderloins in a non-stick baking sheet with a rim. Combine the chili powder and cumin in s small bowl. Rub the mix into the tenderloins, coating them completely. Season with some salt and pepper, then drizzle with olvie oil. Just enough to coat. Roast for 25 minutes. Allow the meat to rest. While the pork is resting prepare the black bean salad.
- 2
In a small bowl combine the lime juice, mustard, salt, and pepper. Whisk in about 4 tablespoons olive oil. With a pairing knife peel the light brown skin. Cut into 1/4 thick strips. Cut the avocado into bite size pieces. In a salad bowl combine the jicama, avocado, red onion, cucumber, black beans, cilantro and parsley. Pour the dressing over the salad and toss to combine. Serve the salad over the pork slices.
Source: Jennifer Lande
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews