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Lunch recipe · from the recipe book

Smoky Pork Tenderloin and Black Bean Cabbage Slaw

Smoky, cumin-rubbed pork slices over crunchy lime cabbage slaw with black beans, charred sweet corn and a cool cilantro-lime yogurt dressing.

Smoky Pork Tenderloin and Black Bean Cabbage Slaw

Ingredients

  • 1 lb500 gPork tenderlointrimmed
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gOlive oil
  • 6 cups shredded420 gGreen cabbagethinly shredded
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • ½ medium50 gRed onionthinly sliced
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1½ limes, juiced60 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 whole14 gJalapeñoseeded and minced
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Pat the pork tenderloin dry. In a small bowl, mix the smoked paprika, cumin, garlic powder, black pepper and half of the salt, then rub this spice mix all over the pork.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the pork, turning every 3 to 4 minutes, until browned on all sides, then lower the heat to medium and cook until it reaches 145°F (63°C) inside, about 15 to 20 minutes total. Move it to a board and rest at least 3 minutes.
  3. In the same skillet over medium-high heat, cook the thawed corn kernels, stirring occasionally, until lightly charred, about 4 minutes; transfer to a large bowl to cool slightly.
  4. Add the pumpkin seeds to the empty skillet and toast about 2 minutes, until they pop; set aside.
  5. Make the dressing: whisk the Greek yogurt, half of the lime juice, half of the cilantro, the jalapeño and the remaining half of the salt in a small bowl.
  6. Add the cabbage, black beans, red bell pepper and red onion to the bowl with the corn, and toss with the remaining half of the lime juice.
  7. Add the yogurt dressing to the slaw and toss to coat, then divide among 4 plates.
  8. Slice the pork thinly, arrange it over the slaw, and finish with the toasted pumpkin seeds and the remaining half of the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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