Spiced Pork Tenderloin and Avocado Salsa

Ingredients

• Allspice

  Spices, ground

  1 tbsp or 6g

• Cayenne pepper

  Spices, red or cayenne

  1 tbsp or 5g

• Salt

  Table

  2 tbsp or 36g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  32 oz or 907g

• Olive oil

  Salad or cooking

  8 tsp or 36g

• 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

• Red Onion

  Freshdirect

  1 small raw or 70g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Jalapeno peppers

  Raw

  ¼ pepper or 4g

• Lime juice

  Raw

  2 tbsp or 30g

• Orange juice

  2 tbsp or 31g

Directions

1. Preheat the oven to 400°F.
2. In a small bowl, mix the allspice, half of the cayenne, and three-fourths of the salt to make a dry rub.
3. Pat the pork tenderloins dry. Sprinkle and press the spice rub all over to coat evenly.
4. Heat half of the olive oil in a 12-inch skillet over medium-high until hot. Sear the tenderloins on all sides, about 1 minute per side, then transfer to a large roasting pan with space between pieces.
5. Roast until an instant-read thermometer inserted in the center of each tenderloin reads 155°F, about 20 to 25 minutes.
6. While the pork roasts, make the salsa: dice the pineapple, tomatoes, avocado, and red onion. Chop the cilantro, and mince the jalapeño. Toss with remaining cayenne and salt, lime juice, orange juice, and the remaining olive oil.
7. Let the pork rest for 5 minutes on a cutting board.
8. Slice the tenderloins and serve with generous spoonfuls of avocado-pineapple salsa.