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.
Provided by @MakeItYours
Number Of Ingredients 17
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.
- 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
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