I'd hate to see this thread die without a single recipe being posted so here goes.
Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo
courtesy of chef Jim Gallivan, Red Mountain Spa, St. George, Utah
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 1 inch thick slices
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
In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin slice with spice mixture. Preheat skillet over medium-high heat and pan-sear pieces until golden brown on both sides, about 3 minutes per side. Divide the arugula among 4 plates and top with 3 slices of the pork.
To make pico de gallo, mix all ingredients. Serve 1 cup over tenderloin.
Note: Chef Gallivan's original recipe called for thicker pieces of pork finished in the oven after pan searing. I reduced the thickness of the slices to enable preparation completely on a camp stove.