Adobe-Rubbed Pork Tenderloin With Black Bean Pico De Gallo

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6 tablespoons paprika

2 tablespoons freshly ground black pepper

2 tablespoons coarse salt

1 tablespoon chili powder

2 tablespoons brown sugar

3 pinches cayenne pepper

24 oz pork tenderloin, trimmed, cut into 3- to 4-oz pieces

1/2 cup arugula, loosely packed

2 cups cooked black beans

4 medium tomatoes, diced

1/2 cup diced red onion

1/2 cup chopped green onions

1/2 cup chopped fresh cilantro

2 tablespoons minced jalapeƱo pepper

2 tablespoons fresh lemon juice

1/4 teaspoon salt

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