Fall has arrived in San Diego and thank goodness it is bringing some gorgeous summer weather with it! This year our annual May Gray turned into the usual June Gloom which extended into the July... bly? And on into August and even September. What a "summer" it has been, cold, dreary, drizzly and not a whole lot of sun. However... we finally woke up to a bright sun peeking over the horizon and received a whole new look on life.
The world bathed in the morning sun is truly beautiful. Light, low on the horizon, provides a photographer's dream with soft, golden colors, and beautiful angles. And to imagine I found myself on my morning beach walk without my camera! Luckily my husband has supplied me with a trusty blackberry and with how nice this image turned out I'm wondering why the heck I need all my Canon equipment?? (To my husband - if you are reading this I'm just teasing!).
Grilled Rubbed Pork Tenderloin with Black Bean Salsa
1 1/2 Tbs paprika
1 1/2 Tbs hot paprika
3/4 Tbs freshly ground black pepper
1/2 Tbs chili powder
1/2 Tbs brown sugar
1 Tbs Kosher salt
1/2 Tbs cumin
1 pork tenderloin, removed from wrapping and rinsed with water, pat with paper towel.
Black Bean Salsa:
1/2 can black beans
2 large heirloom tomatoes, diced
1/4 cup diced onion
1/4 cup chopped scallions
1/4 cup diced red pepper
1/3 cup chopped cilantro
1 Tbs minced jalapeño (more or less based on spiciness of pepper!)
1 1/2 Tbs fresh lime juice
salt to taste
Preheat gas grill on high. In a small bowl mix together the rub ingredients and whisk to blend. Spray tenderloin lightly with cooking spray and rub with a squeeze of lime if desired. Rub again with desired amount of rub. Place directly on grill and lower heat to medium low. Grill, turning occasionally, until a meat thermometer reads 140º (official guidelines recommend cooking pork until 160º, however, I prefer my meat not to be well done!). Remove from grill and let rest for about 10 minutes.
While meat is cooking, prepare the salsa. Mix the salsa ingredients together, adjusting amounts as desired. Taste, adjust salt if necessary.
Cut the pork into slices and top with salsa, serve with a lime wedge.
Note: This recipe provides pork for about 3 people, recipe is easily doubled! The salsa will serve the 4-5 easily and will have leftovers.