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Pork Tenderloin with White Bean Salsa

2   pork tenderloins (about 1 pound each)
2   tablespoons Jamaican Jerk Rub
1/2   small onion
2   tablespoons chopped fresh cilantro
6   slices bacon
1   can (15.5 ounces) small white beans, rinsed and drained
1   cup red salsa
2   garlic cloves, pressed
  1. Heat Grill Pan over medium heat 5 minutes. Rub jerk rub over entire surface of pork. Spray pan with vegetable oil using Kitchen Spritzer. Grill pork 18-20 minutes or until Pocket Thermometer registers 155°F for medium doneness or 165°F for well done, turning every 5 minutes using Chef's Tongs. Remove pork to Cutting Board and tent with aluminum foil; let stand 5-10 minutes.
  2. Meanwhile, chop onion with Food Chopper. Chop cilantro using Chef's Knife. Set onion and cilantro aside into separate Pinch Bowls. Slice bacon into 1/2-inch pieces; set aside.
  3. Cook bacon in (10-in.) Skillet over medium heat about 8 minutes or until crisp. Remove bacon from pan; drain on paper towels. Drain all but 1 tablespoon of the bacon grease from pan. Add onion to pan; cook and stir using Bamboo Spoon 3-5 minutes or until softened. Add beans, salsa and garlic pressed with Garlic Press. Bring to a boil and remove from heat. Stir in bacon and cilantro. Slice pork using Carving Set. Serve pork topped with bean mixture.

Yield: 8 servings

Nutrients per serving: Calories 230, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 80 mg, Carbohydrate 10 g, Protein 28 g, Sodium 450 mg, Fiber 2 g