Imagine a dish that transforms an ordinary pork tenderloin into a flavor explosion that transports you straight to the vibrant streets of Mexico. This Adobo Rubbed Pork Tenderloin with Black Bean Pico de Gallo isn't just a recipe—it's a culinary adventure that promises to elevate your home cooking from mundane to extraordinary. With a perfect balance of spicy, tangy, and savory notes, this dish will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 2 tbsp adobo seasoning
- 1 can black beans, rinsed
- 1 tomato, diced
- 1/2 onion, diced
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the pork tenderloin cooks evenly and thoroughly.
- Pat the pork tenderloin dry with paper towels. This helps the adobo seasoning adhere better and promotes a nice sear.
- Rub the pork tenderloin with the adobo seasoning, making sure to coat all sides evenly. Allow the seasoned pork to sit at room temperature for about 10 minutes to enhance the flavors.
- While the pork is resting, prepare the black bean pico de gallo. In a medium bowl, combine the rinsed black beans, diced tomato, diced onion, and lime juice. Stir well to mix all ingredients.
- Add salt and pepper to the pico de gallo to taste. Adjust the seasoning according to your preference. Set aside to allow the flavors to meld.
- In an oven-safe skillet, heat a tablespoon of oil over medium-high heat. Once the oil is hot, carefully place the pork tenderloin in the skillet.
- Sear the pork on all sides for about 2-3 minutes per side, or until a golden-brown crust forms. This step is crucial for developing flavor.
- Once the pork is seared, transfer the skillet to the preheated oven. Roast the pork tenderloin for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove the skillet from the oven and let the pork rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat.
- While the pork is resting, give the black bean pico de gallo a final stir. Taste and adjust the seasoning if necessary.
- After resting, slice the pork tenderloin into medallions. Serve the slices on a plate topped with the black bean pico de gallo.
- Enjoy your Adobo Rubbed Pork Tenderloin with Black Bean Pico de Gallo as a flavorful and satisfying meal!
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F for juicy, safe-to-eat results.
- Seasoning Technique: When applying adobo seasoning, pat the meat dry first and massage the spices thoroughly to create a flavorful crust.
- Resting Matters: Never skip the 5-minute resting period after cooking. This allows meat juices to redistribute, ensuring maximum tenderness.
- Fresh Ingredients: Use freshly squeezed lime juice and ripe tomatoes for the pico de gallo to enhance the overall flavor profile.
- Pan Selection: Use an oven-safe skillet for seamless transition from stovetop searing to oven roasting.
- Prep Ahead: You can prepare the black bean pico de gallo up to a few hours in advance, allowing flavors to meld and develop.
Nutrition Facts
Calories: 231kcal
Carbohydrates: 20g
Protein: 28g
Fat: 4g
Saturated Fat: g
Cholesterol: 40mg
