• 6 Tbsp. paprika
• 2 Tbsp. freshly ground black pepper
• 2 Tbsp. coarse salt
• 1 Tbsp. chili powder
• 2 Tbsp. brown sugar
• 3 pinches cayenne pepper
• 24-oz. pork tenderloin, trimmed, cut into 3 to 4-oz. pieces
• 2 cups cooked black beans
• 4 medium tomatoes, diced
• 1/2 cup red onion, diced
• 1/2 cup green onions, chopped
• 1/2 cup fresh cilantro, chopped
• 2 Tbsp. jalapeño pepper, minced
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. chili powder
• 1/4 tsp. salt

1. Preheat oven to 350°F. Mix paprika, black pepper, salt, chili powder, sugar, and cayenne together. Rub both sides of each tenderloin piece with the spice mixture.
2. Pan-sear the pork until it is golden brown on both sides, then transfer to the oven until done (6 to 8 minutes for each inch of thickness).
3. To make the pico de gallo, mix the rest of the ingredients. Slice the pork into rounds (medallions) and served the pico de gallo on top.

Wine Pairing: Folie a Deux Menage a Trois Red

recipe from: Cooking with Chef Brian Keegan