Adobo Rubbed Pork Tenderloin With Black Bean Pico De Gallo Food

BLACK BEAN PICO DE GALLO

Black Bean Pico De Gallo image

Provided by Food Network Kitchen

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.

ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO

Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo image

Provided by Jim Gallivan

Categories Bean Pepper Roast Low Fat Pork Tenderloin Summer Self

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

Pork
6 tbsp paprika
2 tbsp freshly ground black pepper
2 tbsp coarse salt
1 tbsp chili powder
2 tbsp brown sugar
3 pinches cayenne pepper
24 oz pork tenderloin, trimmed, cut into 3- to 4-oz pieces
1/2 cup arugula, loosely packed
Pico de gallo
2 cups cooked black beans
4 medium tomatoes, diced
1/2 cup diced red onion
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 tbsp minced jalapeño pepper
2 tbsp fresh lemon juice
1 tbsp chili powder
1/4 tsp salt

Steps:

For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.

ADOBO-RUBBED PORK TENDERLOIN

Adobo-Rubbed Pork Tenderloin image

Make and share this Adobo-Rubbed Pork Tenderloin recipe from Food.com.

Provided by doc0629

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

24 ounces pork tenderloin, trimmed cut into 3 or 6 tbsp paprika
2 tablespoons ground black pepper
coarse salt
1 tablespoon chili powder
3 pinches cayenne powder
1/2 cup arugula, loosely packed
pico de gallo
2 cups cooked black beans
4 medium tomatoes, diced
1/2 cup red onion, diced
1/2 cup green onion
1/2 cup fresh cilantro, chopped
2 tablespoons jalapeno peppers, minced
2 tablespoons fresh lemon juice
1 tablespoon chili powder
1/2 teaspoon salt

Steps:

Heat oven to 350°F Mix paprika, black pepper, salt, chili powder and cayenne together in a bowl. Thoroughly rub both sides of each piece of pork with spice mixture. Heat an oven -safe skillet over medium-high and pan-seer 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 (6 to 8 minutes for each inch of thickness.
Pico De Gallo.
Combine all ingredients. Garnish with arugula add pork in equal portions and sprinkle 1/2 pico de Gallo on the top. Serve.

BEK'S BLACK BEAN SALSA/PICO DE GALLO

Bek's Black Bean Salsa/Pico De Gallo image

I love this with pork chops and yellow rice, as an alternative to plain black beans. It's also a great colorful dip to put out for parties with tortilla chips or pita chips. This can be served warm or cold, we like it both ways. This recipe started with leftovers from Recipe #289407, then adding the black beans, corn, and red bell pepper and some additional spices. I've written this to be made from scratch, but it might help to glance through that recipe first. I also included some variations I've tried at the bottom of the directions - as always, let me know how you change it up.

Provided by Gatorbek

Categories Black Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 ounce) cans Rotel Tomatoes, with green chiles
3 green onions, chopped
1/4 cup fresh cilantro, finely chopped (Use scissors in a coffe mug)
2 tablespoons fresh lime juice
1 tablespoon garlic, minced (jarred is fine)
1 teaspoon dried oregano
2 teaspoons cumin
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn or 1 (8 3/4 ounce) can corn, drained
1/2 cup red bell pepper, diced
salt

Steps:

Combine all ingredients in a large bowl.
Refrigerate for at least 30 minutes, preferably an hour to marry the flavors. The frozen corn should be thawed by the time you're ready to serve. If you're serving immediately, make sure your corn is thawed before adding to the recipe!
Variations:
Try roasted red bell pepper instead of fresh for a great, smoky taste.
Use different colored bell peppers for a more festive look.
Add 1/4 cup diced red onion.
Add diced jalepenos or habaneros to kick it up.
Let me know any other variations you try!

Nutrition Facts : Calories 144, Fat 0.9, SaturatedFat 0.2, Sodium 383.8, Carbohydrate 28.5, Fiber 7.5, Sugar 0.8, Protein 8.3

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