Black beans (canned, drained): 120g (1/2 cup), Pork tenderloin: 100g (3.5 oz), Mango: 100g (1/2 medium, diced), Red onion: 30g (1/4 cup, diced), Jalapeño: 5g (1/2 small, minced), Lime juice: 10ml (2 tsp), Cilantro (fresh): 10g (2 tbsp, chopped), Brown rice (cooked): 100g (1/2 cup), Cumin: 2g (1/2 tsp), Chili powder: 2g (1/2 tsp), Garlic powder: 1g (1/4 tsp), Olive oil: 5ml (1 tsp), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. In a small bowl, combine 1g cumin, 1g chili powder, 1g garlic powder, 1g salt, and 1g black pepper. 3. Rub the spice mixture all over 100g pork tenderloin. 4. Heat 5ml olive oil in an oven-safe skillet over medium-high heat. 5. Sear the pork for 2 minutes on each side. 6. Transfer the skillet to the oven and roast for 15-20 minutes, until the internal temperature reaches 145°F (63°C). 7. Let the pork rest for 5 minutes, then slice. 8. Meanwhile, in a small pot, heat 120g black beans with 1g cumin, 1g chili powder, and 1g salt. Cook for 5 minutes until heated through. 9. In a bowl, combine 100g diced mango, 30g diced red onion, 5g minced jalapeño, 10ml lime juice, 5g chopped cilantro, and a pinch of salt to make the salsa. 10. Serve the sliced pork over 100g cooked brown rice with the black beans on the side. 11. Top with the mango salsa and garnish with remaining 5g chopped cilantro.
