Cumin-Spiced Pork with Avocado-Tomatillo Salsa

Cumin-Spiced Pork with Avocado-Tomatillo Salsa Recipe
Photography: Randy Mayor
The lemon juice in the salsa keeps the avocado green. Pile the sliced pork and salsa on warm flour tortillas, and roll them up for soft tacos. Substitute 1/2 cup chopped drained canned tomatillos or 1/2 cup chopped green tomatoes for fresh tomatillos.

Yield:

4 servings (serving size: 3 ounces pork and about 1/3 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 182
Caloriesfromfat 36 %
Fat 7.2 g
Satfat 1.9 g
Monofat 3.6 g
Polyfat 1 g
Protein 24.7 g
Carbohydrate 4.5 g
Fiber 2 g
Cholesterol 74 mg
Iron 2.1 mg
Sodium 343 mg
Calcium 20 mg

Ingredients

Pork:
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon lemon pepper
1/8 teaspoon salt
1 (1-pound) pork tenderloin, trimmed
Salsa:
2 tomatillos
1/2 cup diced peeled avocado
1/2 cup chopped peeled cucumber
1/4 cup chopped fresh cilantro
1 teaspoon lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 minced seeded jalapeño pepper

Preparation

Preheat oven to 425°.

To prepare pork, combine first 5 ingredients, and rub over pork. Place pork on a jelly roll pan. Bake at 425° for 25 minutes or until a thermometer registers 160° (slightly pink). Let the pork stand 5 minutes before slicing.

To prepare salsa, discard husks and stems from tomatillos. Finely chop tomatillos; place in a medium bowl. Add avocado and remaining ingredients; toss well.

Nancy Hughes,

Cooking Light

December 2003
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