Chili-Rubbed Roast Pork Tenderloins with Black Bean and Jicama Salad

4 SERVINGS

From Rachael Ray…super easy, fresh, fast, and YUMMY.

2 pork tenderloins (2 to 2 1/4 pounds), trimmed of silver skin and connective tissue
2 tablespoons chili powder
1 tablespoon ground cumin
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
Juice of 2 limes
1 tablespoon Dijon mustard
1 jicama (1 pound)
1 ripe Hass avocado, chopped
1 small red onion, thinly sliced
1 English (seedless) cucumber (the one wrapped in plastic), cut into 1/4-inch-thick disks
1 can (15 ounces) black beans, drained and thoroughly rinsed
A handful of fresh cilantro, chopped
A handful of fresh flat-leaf parsley, chopped

Preheat the oven to 450°F.

Place the tenderloins on a nonstick baking sheet with a rim. Combine the chili powder and cumin in a small bowl. Rub the seasoning mixture into the tenderloins, coating them completely. Season with some salt and pepper and then drizzle the tenderloins with EVOO, just enough to coat. Roast for 25 minutes. Allow the
meat to rest. While the pork is roasting, prepare the black bean and jicama salad.

In a small bowl combine the lime juice, mustard, salt, and pepper. Whisk in about 4 tablespoons EVOO. With a paring knife, peel the light brown skin from the jicama. Slice it into l/4-inch-thick disks, stack the disks up, then cut into l/4-inch-wide strips and reserve. In a salad bowl combine the jicama, avocado chunks, red onion, cucumber, black beans, cilantro, and parsley. Pour the dressing over the salad and toss to combine.

Slice the pork on an angle into 1/2-inch-thick slices. Serve the sliced pork with the salad piled on top.