1/2 English seedless cucumber, sliced 1/4 inch thick
1 cup black beans, drained and rinsed
1 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh flat leaf parsley
Instructions
Preheat the oven to 450 degrees.
Place the tenderloin on a nonstick baking sheet
with a rim. Combine the chile powder and cumin in
a small bowl. Rub the seasoning mixture into the
tenderloin, coating completely. Season with salt
and pepper and then drizzle the tenderloins with
EVOO, just enough to coat. Roast for 25 minutes.
Allow the meat to rest. While the pork is
roasting, prepare the black bean jicama salad.
In a small bowl combine the lime juice, mustard,
salt and pepper. Whisk in about 2 Tbsp EVOO. In a
salad bowl combine the jicama, avocado chunks, red
onion, cucumber, black beans, cilantro and
parsley. Pour the dressing over the salad and toss
to combine.
Slice the pork on an angle into slices. Serve the
sliced pork with the salad piled on top.
Originally Submitted
2/25/2013
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