Pork with Fresh Corn Salad

Preheat oven to 400 degrees F. For rub, combine paprika, garlic powder, cumin, pepper, and 1/4 teaspoon of the salt in a small bowl. Sprinkle rub evenly over all sides of tenderloin; rub in with your fingers.

Coat an unheated large nonstick oven-going skillet with cooking spray; heat over medium-high heat. Add tenderloin to the hot skillet; cook, turning occasionally, for 5 to 6 minutes or until well browned on all sides. Place skillet in oven. Roast for 15 to 20 minutes or until a thermometer inserted into thickest part of the tenderloin registers 145 degrees F.

Meanwhile, for vinaigrette, combine vinegar, oil, honey, rosemary, and the remaining 1/8 teaspoon salt in a small screw-top jar. Cover and shake well; set aside.

Remove tenderloin from oven. Cover tightly with foil; let stand for 3 minutes. The temperature of the meat after standing should be 150 degrees F. Thinly slice pork crosswise.

Meanwhile, cut corn kernels off the cobs. Place corn in a large bowl. Add spinach, blackberries, and jicama. Add vinaigrette; toss to coat. To serve, divide corn mixture among four serving plates. Top with pork slices.