Barbecue-Rubbed Pork Tenderloin With Pineapple Salad

Very tasty.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs  pork tenderloin
• 1  tablespoon  packed brown sugar
• 2  teaspoons dried ancho chile powder (or other chili powder)
•  kosher salt
•  pepper
• 3  tablespoons fresh lime juice
• 1  tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed
• 1⁄2 small pineapple, peeled, cored and cut into small pieces
• 1  red bell pepper, thinly sliced
• 1  jalapeno, thinly sliced and seeded, if desired
• 1  cup fresh cilantro leaves

Directions

1. Heat oven to 400 degrees F.
2. Line a rimmed baking sheet with foil.
3. Rub the pork with the sugar, chili powder, 1/2 t salt and 1/4 t pepper and transfer to the prepared baking sheet.
4. Roast until the internal temperature reaches 145 degrees F, 18 to 22 minutes.
5. Let rest for at least 5 minutes before slicing.
6. Meanwhile, in a large bowl, whisk together the lime juice, oil and 1/2 t each salt and pepper.
7. Add the black beans, pineapple, bell pepper, jalapeno and cilantro; toss to combine.
8. Serve with the pork.