Chili-Rubbed Roast Pork Tenderloins with Crunchy, Chunky Black Bean and Jicama Salad

I thought it might be a good idea to throw in a non-Twilight related post-wouldn't want any of you to think my obsession has gotten out of hand! Yes, in the midst of all my web-trolling, I have managed to find time to attend a wedding in Maine, go camping for the first time (will definitely be posting about that later!), brave a meeting with my professor, sift through the thoughts of Sigmund Freud and Richard Rorty, enjoy a weekend jaunt up to Napa and Sonoma, and pick up a pair of reading glasses. It's been a busy time. At some point, during these hectic days, I prepared this old favorite, a delicious pork tenderloin and salad combination.

I really can't say enough about my love for roasted pork tenderloins. If you can get past the unpleasant task of trimming the silver skin/connective tissue, the preparation is quite simple. A mere smattering of salt and pepper and generous glaze of olive oil will give you a heavenly final product, and your whole kitchen will be infused with the lovely scent of roasting pork. Of course, there are an infinite number of other flavor combinations, such as the one in this recipe, a rub of chili powder and cumin.

The accompanying salad feels like a summery dish, especially with the creamy chunks of avocado intermingling with the crunchy jicama sticks. Granted, if you should choose to make the menu, you will have to turn on your oven, which may negate the seasonal feeling! I don't think you'll regret it, though! Throw open a window or two and get a nice breeze going in the kitchen-it will cool off in no time.

Chili-Rubbed Roast Pork Tenderloins with Crunchy, Chunky Black Bean and Jicama Salad, adapted from 30-Minute Get Real Meals, by Rachael Ray

2 pork tenderloins (2-2 1/4 pounds), trimmed of silver skin and connective tissue
2 tablespoons chili powder
1 tablespoon ground cumin
Salt and freshly ground black pepper
4 tablespoons EVOO, plus more for drizzling
1 tablespoon Dijon mustard
1 jicama (1 pound)
1 ripe Haas avocado
1 small red onion, thinly sliced
1 English (seedless) cucumber (the one wrapped in plastic), cut into 1/4 inch thick disks
1 can (15 ounces) black beans, drained and thoroughly rinsed
A handful of fresh cilantro, chopped
A handful of fresh flat-leaf parsley, chopped

1. Preheat the oven to 450.
2. Place the tenderloins on a nonstick baking sheet with a rim. Combine the chili powder and cumin in a small bowl. Rub the seasoning mixture into the tenderloins, coating them completely. Season with some salt and pepper and drizzle the tenderloins with EVOO, just enough to coat. Roast for 25 minutes (I always use my meat thermometer when preparing pork, just to be absolutely sure). Allow the meat to rest. While the pork is roasting, prepare the black bean and jicama salad.
3. In a small bowl, combine the lime juice, mustard, salt and pepper. Whisk in about 4 tablespoons EVOO. With a paring knife, peel the light brown skin from the jicama (This is not exactly a quick process, but it's not too terrible). Slice it into 1/4 inch thick disks, stack the disks up, then cut into 1/4 inch wide strips and reserve. Cut all around the circumference of the ripe avocado, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves. Chop the avocado into bite-size pieces. In a salad bowl combine the jicama, avocado chunks, red onion, cucumber, black beans, cilantro, and parsley. Pour the dressing over the salad and toss to combine.
4. Slice the pork on an angle into 1/2-inch thick slices. Serve the sliced pork with the salad piled up on top (or on the side!)