For the pork:
• 6 tbsp paprika
• 2 tbsp freshly ground black pepper
• 2 tbsp coarse salt (kosher or sea salt)
• 1 tbsp chili powder
• 2 tbsp brown sugar
• 3 pinches cayenne pepper
• 24 oz pork tenderloin, trimmed, cut into 3- or 4-oz pieces
• ½ cup arugula, loosely packed
For the Pico de Gallo:
• 2 cups black beans, cooked
• 4 medium tomatoes, diced
• ½ cup red onion, diced
• ½ cup green onion, chopped
• ½ cup fresh cilantro, chopped
• 2 tbsp jalapeno pepper, minced
• 2 tbsp fresh lemon juice
• 1 tbsp chili powder
What to do:
For the pork: Heat oven to 350ºF. Mix paprika, black pepper, salt, chili powder, brown sugar and cayenne pepper in a bowl. Rub both sides of each piece of pork with spice mixture thoroughly. Heat an oven-safe skillet over medium-high heat and pan-sear each piece of pork on both sides until golden brown. (Pan-searing seals in the meat’s juices.) Transfer pan to oven until pork is completely done, about 6 to 8 minutes for each inch of thickness. Serves 4
For the Pico de Gallo: Combine all ingredients. Garnish plates with arugula, add pork in equal portions and sprinkle ½ cup Pico de Gallo on top. Serve.
