BBQ pork tenderloin with pineapple salad

Occaisionally the moon and stars align.  Last Saturday I actually had ALL the ingredients listed for this recipe!! It is from May 2012 Women’s Day.  You’ll need:

1 1/4 lb pork tenderloin

1 Tbsp brown sugar

2 tsp ancho or other chili powder (I used ancho.  It has less heat than other chili powders)

Kosher (or flake) salt and pepper

3 Tbsp lime juice

1 Tbsp olive oil

1 15 oz can black beans, rinsed and drained

1/2 small pineapple, peeled, cored, cut into small pieces or 1 15 oz can pineapple chunks in juice, drained

1 red or green pepper, thinly sliced

1 jalapeno, seeded (optional)

1 cup fresh cilantro leaves

2 cups leaf lettuce torn into small pieces or baby lettuce

Heat oven to 400 degrees F.  Either line a rimmed baking sheet with foil or spray the sheet with no-stick spray.  Combine the sugar, chili powder, 1/2 tsp each salt and pepper.  Rub pork with spice mixture and transfer to the baking sheet. Roast until internal temperature is 145 degrees F, 18 – 22 minutes.  I prefer non-pink pork, so I roasted the meat for about 40 minutes.  Your choice.  Let pork rest for at least 5 minutes before slicing.

While pork cooks, whisk together the lime juice, olive oil, 1/2 tsp each salt and pepper in a large bowl.  Add the beans, pineapple, bell pepper, jalapeno, cilantro, and lettuce.  Toss to combine.

Slice pork tenderloin into half inch slices.  Place pork on top of salad mixture.  Leftover salad (if any) is even better the next day.

Serves 4

Main ingredients

Pineapple salad

Pork with salad. Deglazed pan juices on pork

Nutrition analysis: 348 kcal, 8 g fat, 784 mg sodium, 37 g protein, 8 g fiber

Don’t overlook “mundane” reads such as Women’s Day.  They actually test their recipes, unlike some food mags.  Until next time, happy scrounging!