Nutrition per serving may change if servings are adjusted.
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon ground pepper
¼ teaspoon salt plus ⅛ teaspoon, divided
1 pound pork tenderloin
¼ cup cider vinegar
1 tablespoon canola oil
1 tablespoon honey
1 teaspoon chopped fresh rosemary
3 ears fresh sweet corn, husked and silks removed
2 cups packaged fresh baby spinach
1 cup fresh blackberries
¼ of a medium jicama, peeled and cut into matchstick-size pieces ( ½ cup)
Preheat oven to 400°F. For rub, combine paprika, garlic powder, cumin, pepper, and ¼ 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°F.
Meanwhile, for vinaigrette, combine vinegar, oil, honey, rosemary, and the remaining ⅛ 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°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.