Cumin-Spiced Pork with Avocado-Tomatillo Salsa

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

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 36%
  • Fat: 7.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1g
  • Protein: 24.7g
  • Carbohydrate: 4.5g
  • Fiber: 2g
  • Cholesterol: 74mg
  • Iron: 2.1mg
  • Sodium: 343mg
  • Calcium: 20mg

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

  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.
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