Pork Tenderloin with Rice Recipe

Make the blackened pork tenderloin: Preheat oven to 450ºF. Combine all seasoning ingredients in a small bowl.

Pat tenderloin dry with paper towels. Rub seasoning mix all over pork.

Heat olive oil in a large frying pan over high heat until almost smoking. Sear tenderloin on all sides until browned.

Transfer to a baking tray and roast for 15 to 20 minutes in the oven. Rest for 10 minutes before slicing. Set aside.

Make the red rice and black bean salad: Cook red rice in 2½ cups water; set aside.

In another pot, cook black beans in 2 cups water for 40 minutes. Drain and set aside.

Brush corn with butter. Grill for about 6 to 8 minutes or until done and slightly charred. Slice off kernels from the cob.

Toss together red rice, black beans, corn, bell peppers, cumin, and chili powder. Drizzle with lemon juice and olive oil; toss well. Season to taste with salt and pepper. Sprinkle parsley and toss to mix well.

rice salad with sliced tenderloin. Serve warm, chilled, or at room temperature.