Cumin-Crusted Pork Tenderloin With Bean and Corn Salad

1⁄2 cup chopped red onion

1 tsp grated lime zest

1⁄3 cup lime juice



PORK

2 Tbsp cumin seeds

3⁄4 tsp paprika

3⁄4 tsp salt

1 pork tenderloin (about 1 lb; see Note)

Nonstick spray

1 can (15.5 oz) butter beans, rinsed

1 can (11 oz) extra-sweet corn, drained

1⁄2 cup cilantro leaves, chopped

1⁄4 tsp ground chipotle pepper, or to taste (optional)

Marinate onion in lime zest and juice 30 minutes in a medium bowl to soften.

2. Meanwhile, heat oven to 425°F. Wrap handle (if not heatproof) of a large nonstick skillet with 2 layers of foil.

3. Pork: Mix cumin seeds, paprika and salt in a cup. Rub all over tenderloin.

4. Coat pork and skillet with nonstick spray. Heat skillet over medium heat, add pork and cook, turning until nicely browned on all sides.

5. Place in oven and roast 12 minutes, or until a meat thermometer inserted in center registers 155°F. Remove from oven and let stand 5 minutes before slicing.

6. Add remaining ingredients to onions. Serve with the pork.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MZ_NO_ROLLS.