SPICY RUBBED PORK TENDERLOINS WITH PAPAYA SALSA

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SERVES 6

PREP TIME: 30 Minute(s)

MARINATE TIME: 30 Minute(s)

COOK TIME: 30 Minute(s)

INGREDIENTS

PORK:
1 tsp. paprika
1 tsp. chili powder
1 trays ground cumin
1 Tbsp. firmly packed brown sugar
1 tsp. dried oregano leaves, crushed
1 Knorr® Beef flavor Bouillon Cube
1 tsp. Kosher salt
2 Tbsp. hot water
2 pork tenderloins (1-1/2 to 2 lbs.), butterflied and lightly pounded*
PAPAYA SALSA:
1 can (16 oz.) black beans, rinsed and drained
1 package (10 oz.) frozen whole kernel corn, thawed
1 medium red bell pepper, diced
1 medium papaya, peeled and diced
1 cup sliced green onions
1/3 cup chopped fresh cilantro
1 medium jalapeno pepper, finely chopped
1/4 cup lime juice
1/4 cup extra virgin olive oil

PREPARATION

For pork, cook paprika, chili powder and cumin in 1-quart saucepan over medium heat, stirring frequently, 1 minute or until toasted; set aside to cool.

Combine toasted spices, sugar, oregano, Knorr® Beef flavor Bouillon Cube, salt and water in small bowl; rub on pork. Arrange pork in large, nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator 30 minutes.

Grill or broil pork, turning once, 10 minutes or until pork is done. Serve with Papaya Salsa.

For Papaya Salsa, in large bowl, combine all ingredients. Add salt, if desired.

*SUBSTITUTION: Use 6 boneless, skinless chicken breast halves (about 1-1/2 lbs.).