Mexican Adobo Rubbed Grilled Pork Tenderloin Recipes

ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO

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.

MEXICAN PORK TENDERLOINS

Steps:

• Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.

ADOBO-RUBBED PORK TENDERLOIN

Steps:

• Heat oven to 350°F Mix paprika, black pepper, salt, chili powder and cayenne 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-seer 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.
• Combine all ingredients. Garnish with arugula add pork in equal portions and sprinkle 1/2 pico de Gallo on the top. Serve.