Spicy Rubbed Pork Tenderloins with Papaya Salsa

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

For the pork:
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 Tbsp firmly packed brown sugar
1 tsp dried oregano leaves, crushed
1 Knorr Beef flavor bouillon cube
1 tsp Kosher salt
2 Tbsp hot water
2 pork tenderloins (1 1/2- 2 lbs), butterflied and lightly pounded*

For the Salsa:
1 can (16 oz) black beans, rinsed and drained
1 package (10 oz) frozen whole kernel corn, thawed
1 medium red bell pepper, diced
1 medium papaya, peeled and diced
1 cup sliced green onions
1/3 cup chopped fresh cilantro
1 medium jalapeno pepper, finely chopped
1/4 cup lime juice
1/4 cup extra virgin olive oil

Instructions:

For pork, cook paprika, chili powder and cumin in 1-quart saucepan over medium heat, stirring frequently, 1 minute or until toasted set aside to cool.

Combine toasted spices, sugar, oregano, Knorr® Beef flavor Bouillon Cube, salt and water in small bowl rub on pork. Arrange pork in large, non-aluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator 30 minutes.

Grill or broil pork, turning once, 10 minutes or until pork is done. Serve with Papaya Salsa.

For Papaya Salsa, in large bowl, combine all ingredients. Add salt, if desired.

*SUBSTITUTION: Use 6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)

Serves 6.

From letsmakeknorr.com