Spice-Rubbed Pork Tenderloin with Black Bean Salsa

Ingredients

• 650 gpork tenderloin
• 1½ tspchili powder
• 1½ tspground cumin
• 1¼ tspsmoked paprika
• 3 tspextra-virgin olive oil
• 170 gcanned black beans, low sodium, drained and rinsed, low sodium
• 100 gfrozen corn kernels
• 1medium tomato
• ¼medium red onion
• 1¼ tbsplime juice
• 6 gfresh cilantro
• 160 gdry brown rice

Method

1. Rinse the brown rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 30 minutes and rest 10 minutes.

   30 min timer

2. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a small roasting pan with parchment.

3. Trim the silver skin from the pork. Mix the chili powder, cumin and smoked paprika with the oil and rub it all over the pork.

4. Roast for about 20 minutes, until it reaches 63°C (145°F) in the thickest part.

   20 min timer

5. Rest the pork for 5 minutes, then slice into medallions.

6. Thaw the corn under running tap water, then mix with the black beans, diced tomato, red onion, lime juice and cilantro.

7. Serve the pork with the rice and black bean salsa.

Storing and reheating

Keeps 3 days.