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Cumin-Spiced Pork with Avocado-Tomatillo Salsa

Photography: Randy Mayor
Yield 4 servings (serving size: 3 ounces pork and about 1/3 cup salsa)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

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