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Yucatán Pork Tenderloin With Jicama, Avocado & Red Onion Salad

16 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
296
FAT
50%
CHOL
0%
SOD
5%

Comments

I made the pork portion of the dish and it was fantastic. Really juicy and flavorful. I don't have a roast rack, so I set up some chunks of apple, onion, carrot, and (slightly boiled) potatoes on a cast iron skillet and baked the roast on them. This would make a good, quick weeknight meal. I halved the recipe and will have loads of leftovers for the next few days.
Lauren Penney   •  29 Dec   •  Report
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Ingredients for 4 servings

2 ripe avocados

1/2 small red onion

Kosher salt and freshly ground black pepper

2 Tbs. pure chile powder (preferably ancho)

1/2 cup grapefruit juice, preferably fresh

2 Tbs. fresh lime juice

1-1/2 tsp. ground cumin

1 Tbs. dried oregano (preferably Mexican)

2 Tbs. minced garlic

1 small jícama (about 1-1/4 lb.)

2 small pork tenderloins (1 to 1-1/4 lb. each), trimmed

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