Adobo-Rubbed Pork Tenderloin With Black Bean Pico de Gallo

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- to 4-oz. pieces

Preheat oven to 350°F. Mix together paprika, black pepper, salt, chili powder, sugar, and cayenne in a bowl. Thoroughly rub both sides of each piece of pork with spice mixture. 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 (6 to 8 minutes for each inch of thickness).

Pico de Gallo:
2 c. cooked black beans
4 med. tomatoes, diced
1/2 c. diced red onion
1/2 c. chopped green onion
1/2 c. chopped fresh cilantro
2 tbsp. minced jalapeno pepper
2 tbsp. fresh lemon juice
1 tbsp. chili powder
1/4 tsp. salt

Combine all ingredients.

Garnish plates with arugula, add pork in equal portions, and sprinkle 1/2 c. pico de gallo on top.

Makes 4 servings.