Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo/Mushroom Soup

Debbie was back from the Left Coast last night, so we cooked together (a first!).  She can be a bit bossy in the kitchen, but this worked out very well. Either she’s changed or I have, or both.

I made the pork tenderloin from Epicurious.  I picked this one mainly because it didn’t have any fruit or fruity sauce in it (still carb-sparing old Crumster here).  We’ll try a fruity one at some point soon.

As it turned out, making an adobo rub was interesting (although it almost depleted our paprika), and it was great on the pork.  The combo of searing the pork and then finishing in the oven made it not dry out too much.


Here’s the adobo rub.


Here’s the finished product, pork underneath the black bean pico de gallo.

Debbie made a mushroom soup sans dairy, so no cream or even milk.  Just stock, mushrooms, onions, and a bit of sherry.


Here’s the finished product.  It was terrific.

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