Saturday dinner. From Red Mountain Spa in St. George, Utah. Give lean pork tenderloin a rubdown with executive chef Jim Gallivan's potent adobo chile mix. The spicy bean salsa topper adds fiber but not a lick of fat.

　　

Ingredients

Makes 4 servings

　　

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

　　

Step 1

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).

　　

Step 2

To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.

　　

Nutrition Per Serving

Nutritional analysis per serving: 246 calories

　　9 g fat (3 g saturated fat)

　　17 g carbohydrates

　　26 g protein

　　5 g fiber

　　#### Nutritional analysis provided by Self