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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.