4 servings (serving size: 3 ounces pork and about 1/3 cup salsa)
Photography: Randy Mayor
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
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
How to Make It
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.
I'm glad I read the reviews - they gave great ideas for this. I subbed lime in for the lemon, and really liked the flavors it gave the salsa. I doubled the recipe and I'm sure we'll gobble it up as leftovers. We thought that it would actually have been better without tortillas.
I served this with the Chipotle sweet potatoes somebody cited below and thought they were a perfect accompaniment. Thanks for the great ideas, everyone! I could see dressing it up or down for company or just a weeknight dinner.
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