Barbecue-rubbed Pork Tenderloin with Pineapple Salad

Don't you just love foods that have been grilled?  Part of the joy for me is knowing that Nate will take care of the hard (grilling) work!  When I saw this recipe in the May 2012 issue of Woman's Day, I knew we needed to try it.  I really like how easy the spice rub came together and how much flavor it added to the meal.  Fantastic! 

Barbecue-Rubbed Pork Tenderloin with Pineapple Salad
found in May 2012 Woman's Day

1 (1 1/4 lb) pork tenderloin
1 tablespoon brown sugar
2 tsp chili powder
salt and pepper
3 tablespoon fresh lime juice
1 tablespoon olive oil
1 (15 oz) can black beans, drained and rinsed
1/2 small pineapple, peeled, cored and cut into small pieces
1 red bell pepper, thinly sliced
1 jalapeno thinly sliced
1 cup fresh cilantro leaves
Rub the pork with the sugar, chili powder, 1/2 tsp salt and 1/4 tsp pepper and roast or grill until it is fully cooked.  Let rest for at least five minutes before slicing.

Meanwhile, in a large bowl, whisk together the lime juice, oil and 1/2 tsp each salt and pepper.  Add the b lack beans, pinapple, bell pepper, jalapeno and colantro; toss to the combine .  Serve with the pork