Adobo-rubbed Pork Tenderloin

This started out because I wanted to grill something, and I knew we had a pork tenderloin in the freezer.  But this recipe for pan-seared and then oven-roasted tenderloin spoke to me, mainly because the rub sounded exotic (and the basic theory of rubbing, as opposed to marinating, was unfamiliar to me).

It’s another Self magazine recipe, which means less tasty but more healthy than, say, Gourmet or other Conde-Nast properties.  But it was good.  There’s a pico de gallo topping built around black beans which had a pretty simlar taste to the rub.  I was worried it was going to be monotonous, and perhaps it was a bit.  But Debbie was happy, and so was I.

We had a salad on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *