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Adobo Rubbed Pork Tenderloin with Black Bean Pico de Gallo

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Pork Tenderloin

Wow, did I ever fall off the wagon this weekend. Holy smokes!! And I was doing so well with eating light!  Ever since last Monday!  I was on something like, a four-day healthy eating kick.  Might not sound like much, but that’s quite a stretch for me, you understand.  The Holidays were ugly, but I do mean that in the Best. Possible. Way.

One major food issue for me was that No-Thank-You-Boy turned 14 yesterday.  FOURTEEN.  I can’t even go there, it pains me so.  For surely I am not old enough to have a fourteen year old?  I don’t feel old enough, anyway.  *Le sigh.* Needless to say, I drowned my middle-age sorrows in ham fried rice, egg rolls, and fried wontons (the menu of Birthday Boy’s choosing), followed by a slice of homemade chocolate cake and a scoop of vanilla bean ice cream – it was deeeee-lish.  And I’m gonna pay for it all quite dearly at the gym this morning.

After I do my caloric penance at the hands of a ruthless Spin instructor, I’m going to behave myself for the rest of the week.  I pinky swear.  This evening the DamFam will dine on this yummy low fat, but fabulous pork tenderloin dish.  Neither the husband,  or any of the punks can tell one iota that this is a lean and healthy dish.  Come to think of it – neither can I!

ENJOY!!  Have a great week.

Recipe Note:  I had my flame a weee bit high when I seared the pork, and I ended up blackening it instead of searing it – what a total loser move!  Don’t be like me, please.  I really don’t recommend it.  Just follow the directions, you’ll have a lovely sear, and all will be well with the world…and with your dinner.

ADOBO RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO

Serves:  4-5

Source:  epicurious.com

Spice Rub & Pork:

  • 1 t. paprika
  • 1 t. freshly ground black pepper
  • 1 t. coarse salt
  • ½ t.  chili powder
  • 1 t. brown sugar
  • 1 pinch cayenne pepper
  • 1 ½ lb. pork tenderloin, trimmed, cut into 3- to 4-oz pieces (Value Packs are on sale this week, 1/6/10 – 1/12/10)
  • Neutral cooking oil

Black Bean Pico de Gallo:

  • 1 15 oz. can black beans, rinsed and drained
  • ½ pint grape tomatoes, halved
  • 2 T. red onion, finely diced
  • 2 scallions, sliced
  • 1 T. chopped fresh cilantro, additional sprigs for garnish
  • 1 jalapeño pepper, seeded and deveined, minced
  • 1 avocado, diced (optional)
  • ½ t. chili powder
  • 1/4 tsp salt
  • Squeeze of fresh lemon juice
  • 1 t. olive oil
  • Flour tortillas for serving (optional)

For pork: Preheat oven to 375°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Allow to sit, covered, for 30 minutes or so.  Preheat 1-2 teaspoons of oil in an oven-safe skillet over medium-high heat.  Pan-sear pieces until golden brown on both sides (about 3 minutes). Transfer to oven until done (6 to 7 minutes for each inch of thickness).

To make pico: mix all ingredients; taste and correct seasonings.  To serve:  place a scoop of pico de gallo on plate, top with pork.  Garnish with cilantro sprigs.  Serve with warm flour tortillas if desired.

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

  • maryingreendale

    Not only does is sound incredibly tastey, but like it will also work as an
    anti-depressant for yesterdays loss!

  • karen1010

    Leah,
    I love your articles! Just wondering….why is your son called “no-thank-you-boy”?
    Karen

  • LeahDamron

    Hi Karen,
    Thanks for the compliment on the blog. You made my day! :-)

    I call him “No Thank You Boy” because he is a very picky eater and passes on most everything I set in front of him. His response to most every homemade meal is most often: “No thanks!”

    Thanks for reading the blog! :-) ~ Leah

  • TamF

    Hi Leah,

    You just made me really hungry – this sounds amazing!!! Will try it this weekend.

    Thanks,
    Tammy

  • Erica_in_HalesCorners

    I really enjoy your blog and today's mention of “No Thank You Boy” made me laugh! My “no thank you boy” took his politeness one step further by telling a family friend that he was ALLERGIC to cauliflower rather than say 'no thank you'. I found out about this antic when my friend innocently asked me one day…”is NTYB allergic to anything else besides cauliflower?” Ironically, he is now a classicly-trained chef and isn't allergic to a thing!

  • LeahDamron

    Okay, now THAT is funny, Erica! I also think it's funny that my NTYB will eat anything that anyone else's mom serves up. I think he knows the best way to get a rise out of me is to poke his dinner around with his fork before he goes and pours himself a bowl of Cheerios!!

  • KathyMcc

    Hi Leah,

    You are a stitch! I so relate to your life,,,keep it comin'!

    You make my shopping at Sendicks a truely fun experience….plus I am making the pork for Saturday Eve friends dinner party…Yes, My kids are grown and gone, and have lives, and responsible jobs. In spite of me. So, I am in the 50 yearish catagory of having, “Dinner Parties” like a grown up. Although I fear having my senior dinner at 4 PM is not too far off. Gulp.

    Kathy McC

  • KathyMcc

    Type your reply…

  • maryincedarburg

    This is my first post, but I follow your column religiously, because it is so much FUN! This pork tenderloin recipe was soooo good, and easy to make. Keep the great recipes comin'!!! Yeah, I know I could look up my own recipes on epicurious.com, but your suggestions and your photo linked with Sendik's specials are the clincher.

  • LeahDamron

    maryincedarburg is my new bff!!

  • maryincedarburg

    This is my first post, but I follow your column religiously, because it is so much FUN! This pork tenderloin recipe was soooo good, and easy to make. Keep the great recipes comin'!!! Yeah, I know I could look up my own recipes on epicurious.com, but your suggestions and your photo linked with Sendik's specials are the clincher.

  • LeahDamron

    maryincedarburg is my new bff!!

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