Yucatan Pork Tenderloin with Jicama, Avocado & Red Onion Salad

By stancec44

Here's a pork dish for the well-traveled palate. And you don't even need to run to a specialty shop to find the ingredients. And as a bonus, this quick and delicious dinner does double duty: Wrap any leftover pork and salad in a corn or flour tortilla for lunch the next day.

Ingredients

• 2 Tbs. minced garlic
• 2 Tbs. pure chile powder (preferably ancho)
• 1 Tbs. dried oregano (preferably Mexican)
• 1-1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 1/2 cup grapefruit juice, preferably fresh
• 2 small pork tenderloins (1 to 1-1/4 lb. each), trimmed
• 1 small jícama (about 1-1/4 lb.)
• 2 ripe avocados
• 1/2 small red onion
• 2 Tbs. fresh lime juice

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 450°F. In a small bowl, combine the garlic, chile powder, oregano, cumin, 1 tsp. each kosher salt and black pepper, and enough of the grapefruit juice (about 1/4 cup) to make a paste. Rub the paste all over the pork and set on a rack in a small roasting pan. Roast until the thickest part of each tenderloin registers 140° to 145°F on an instant-read thermometer, 25 to 30 minutes. Transfer to a clean cutting board to rest.

Meanwhile, peel the jícama and cut it into matchsticks about 4 inches long and 1/4 inch thick. Cut the avocados in half, remove the pits and peel, and diagonally cut the flesh into thin slices. Slice the red onion half as thinly as possible. In a large bowl, gently combine the jícama, avocado, and red onion. Drizzle with the lime juice and remaining grapefruit juice and season to taste with salt and pepper. Slice the pork and divide it equally on dinner plates. Serve with the jícama salad.