INGREDIENTS

1 lb. pork tenderloin
¼ tsp. salt
¼ tsp. black pepper
1 tsp. 7 Chili Blend Pepper Seasoning
1 Tbsp. fresh lime juice
1 tsp. soy sauce
½ tsp. sugar
2 Tbsp. canola oil

INSTRUCTIONS

1.Preheat oven to 400°F.

2.Pat pork dry and season with salt and pepper.

3.In a small bowl, mix Chili Pepper Seasoning, lime juice, soy sauce and sugar. Rub mixture on pork.

4.Heat oil in an ovenproof skillet until hot.

5.Add pork. Sear on all sides, turning with tongs, about 2 minutes per side.

6.Place skillet in oven.

7.Roast until internal temperature is 150°F, 20-25 minutes.

8.While roasting, baste pork with any juices that have accumulated.

9.To help keep the meat moist, add 2 Tbsp. water to the bottom of the pan periodically if the pan looks like it might dry out.

10.Remove tenderloin to a cutting board, tent with foil, and let stand 5 minutes.

11.Slice on a diagonal.

INGREDIENTS

Salsa
1 15-oz. can black beans, drained and rinsed
3 Roma tomatoes, diced
1 ripe medium mango, seed removed, peeled and diced
½ cup red onion, diced
1 medium avocado, halved, pitted, diced
3 Tbsp. fresh lime juice
2 Tbsp. canola oil
½ cup fresh cilantro, chopped
Black pepper to taste

Tilapia
¼ tsp. black pepper
2 tsp. Harissa Paste
1 tsp. dried oregano
½ tsp. sea salt
4 tilapia fillets
2 Tbsp. canola oil

INSTRUCTIONS

1.To make salsa, combine beans, tomatoes, mango, onion, avocado, lime juice, 2 Tbsp. oil, cilantro, and black pepper in a medium bowl. Toss gently. Let sit at room temperature while cooking tilapia.

2.To start the tilapia, mix ¼ tsp. black pepper with Harissa Paste, oregano, and ½ tsp. sea salt in a medium bowl. Rub seasoning onto both sides of fillets.

3.In a large nonstick skillet, heat 2 Tbsp. oil over medium-high heat until hot.

4.Cook fillets until cooked through, about 2 minutes on each side. Flesh will be opaque and lightly browned.

5.Transfer fillets to a platter and spoon half the salsa over the top.

6.Serve with remaining salsa on the side.