- 1tbs Brown Sugar
- 2 tsp Chili Powder
- 1 tsp Ground Cumin
- 2 tbs Olive Oil
- Salt and Pepper
- 1 lbs Pork Tenderloin
- 1 can Black Beans
- 1 pint Grape Tomatoes
- 3 Scallions, thinly sliced
- 1 Jalapeno, seeds removed to reduce heat (optional)
- 1 tbs Red Whine Vinegar
- 1/2 cup Fresh Cilantro, Chopped
Directions:
1.Heat oven to 425°F. Line a baking sheet with foil or parchment paper. In a small bowl, combine the sugar, chili powder, cumin, 1 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper.
2.Rub the spice mixture all over the pork, place on the prepared baking sheet, and roast until the pork registers 145°F, 18 to 22 minutes. Let rest for at least 5 minutes before slicing.
3.Meanwhile, in a large bowl, toss together the beans, tomatoes, scallions, jalapeño, vinegar, remaining Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper; fold in the cilantro. Serve with the pork.
