Spiced Pork Tenderloin and Avocado Salsa

Ingredients

• Cayenne pepper

  Spices, red or cayenne

  1 tbsp or 5g

• Salt

  Table

  2 ½ tbsp or 45g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  2 ¼ lb or 1.02kg

• Allspice

  Spices, ground

  1 tbsp or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pineapple

  Raw, all varieties

  1 cup, chunks or 165g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  2 tomato or 124g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Onions

  Sweet, raw

  ½ onion or 166g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Jalapeno peppers

  Raw

  ¼ pepper or 4g

• Lime juice

  Raw

  3 tbsp or 45g

• Orange juice

  3 tbsp or 47g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Preheat oven to 400F.
2. Stir together salt, allspice, and cayenne. Cut pork into three .75 lb. loins. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
3. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
4. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155F, 20 to 25 minutes.
5. While pork is roasting, prepare salsa. Dice pineapple, tomatoes, avocado, and onion. Roughly chop cilantro. Mince jalapeno. Toss all with lime juice, orange juice, and remaining olive oil.
6. Let pork stand 5 minutes before slicing. Slice and serve alongside salsa.

Similar Foods

• Pork Poblano Tacos with Kiwi Salsa and Lime Crema
• Lime Salmon with Avocado-Mango Salsa and Coconut Rice
• Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa
• Air Fryer Mexican Pizza
• Apricot Glazed Pork Roast
• Pork Tenderloin with Apricot Mustard