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

  36 oz 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

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Onions

  Raw

  ½ medium or 55g

• 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 the oven to 400°F.
2. In a bowl, combine 1.5 tablespoons of salt, allspice, and 0.5 tablespoon of cayenne. Cut the pork into three 0.75 lb loins. Pat dry and coat with the spice rub, pressing to adhere.
3. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until hot but not smoking. Brown each pork tenderloin on all sides, about 1 minute per side. Transfer to a large roasting pan, spacing them 2 inches apart.
4. Roast in the oven until an instant-read thermometer inserted into the center of each tenderloin reads 155°F, about 20 to 25 minutes.
5. While the pork is roasting, prepare the salsa by dicing the pineapple, tomatoes, avocado, and onion. Roughly chop the cilantro and mince the jalapeno. Toss everything with lime juice, orange juice, and the remaining olive oil.
6. Let the pork rest for 5 minutes before slicing. Serve the sliced pork with the prepared 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
• Warm Bacon Keto Broccoli Salad
• Creamy Pumpkin Pasta with Crispy Bacon
• Sweet Potato Breakfast Skillet with Bacon