Adobo Rubbed Pork Tenderloin with black-bean Pico De Gallo

Adobo - Rubbed Pork Tenderloin with Black - Bean Pico De Gallo
taken from the Eat Clean Diet written by Tosca Reno, makes 4 serviings.

Pork Ingredients:
24 oz pork tenderloin, trimmed, cut into 3 or 4oz pieces
6 Tbsp Paprika
2 Tbsp freshly ground black pepper
2 Tbsp coarse salt (Kosher or Sea Salt)
1 Tbsp chili powder
3 pinches of cayenne pepper (or more if you like it really hot ;)
1/2 cup arugula, loosely packed

Instructions (Pork):
Heat oven to 350 degrees F.  Mix paprika, black pepper, salt, chili poser and cayenne pepper 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-sear each piece of pork on both sides until golden brown.  Pan-searing seals 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 Cups cooked black beans
4 medium tomatoes, diced
1/2 cup red onion, chopped
1/2 cup green onion, chopped
1/2 fresh cilantro, chopped
2 Tbsp jalapeno pepper, minced
2 Tbsp fresh lemon juice
1 Tbsp chili powder
1/2 tsp sea salt

Instructions (Pico De Gallo):
Combine all ingredients, Garnish plates with arugula, add pork in equal portions and sprinkle 1/2 cup Pico De Gallo on the top.  Serve. :)

Nutritional Information per serving:
246 calories; 26g protein; 9g fat; 17g carbohydrates.