Yucatán Pork Tenderloin With Jicama, Avocado & Red Onion Salad

18 faves | 2 recommends
More from this source
Fine Cooking
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.
80218777dea2   •  29 Dec   •  Report
Add a comment

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

You might also like

Pork Tenderloin With Fennel
Not Without Salt
Prosciutto Wrapped Pork Tenderloin
La Tavola Marche
Herb Crusted Pork Tenderloin
Handle the Heat
Fig Balsamic Pork Tenderloin
Skinny Taste
Brown Sugar Roasted Pork Tenderloin
How Sweet It Is
A Not-Boring Pork Tenderloin Recipe
Food Republic
Teriyaki Pork Tenderloin
One Hungry Mama
Marinated Pork Tenderloins
Williams-Sonoma
Roasted Pork Tenderloin With Chipotle Sauce Recipe
Food Republic
Pork Tenderloin With Burnt Brown Sugar, Orange...
Michael Ruhlman