Barbecue-rubbed Lamb Tenderloin With Pineapple Salad

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/4 lbs lamb tenderloin
• 1 tablespoon packed brown sugar
• 2 teaspoons dried ancho chile powder (or other chili powder)
• kosher salt
• pepper
• 3 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed
• 1/2 small pineapple, peeled, cored and cut into small pieces
• 1 red bell pepper, thinly sliced
• 1 jalapeno, thinly sliced and seeded, if desired
• 1 cup fresh cilantro leaves

Recipe

• 1 heat oven to 400 degrees f.
• 2 line a rimmed baking sheet with foil.
• 3 rub the lamb with the sugar, chili powder, 1/2 t salt and 1/4 t pepper and transfer to the prepared baking sheet.
• 4 roast until the internal temperature reaches 145 degrees f, 18 to 22 minutes.
• 5 let rest for at least 5 minutes before slicing.
• 6 meanwhile, in a large bowl, whisk together the lime juice, oil and 1/2 t each salt and pepper.
• 7 add the black beans, pineapple, bell pepper, jalapeno and cilantro; toss to combine.
• 8 serve with the lamb.