Yucatán Pork Tenderloin with Jicama, Avocado & Red Onion Salad
by Kate Hays
Here's a pork dish for the well-traveled palate. And you don't even need to run to a specialty shop to find the ingredients. And as a bonus, this quick and delicious dinner does double duty: Wrap any leftover pork and salad in a corn or flour tortilla for lunch the next day.
Serves 4 to 6
To learn more, read the article:
Quick & Delicious: Dishes Inspired by International Cuisines
2 Tbs. minced garlic
2 Tbs. pure chile powder (preferably ancho)
1 Tbs. dried oregano (preferably Mexican)
1-1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper
1/2 cup grapefruit juice, preferably fresh
2 small pork tenderloins (1 to 1-1/4 lb. each), trimmed
1 small jícama (about 1-1/4 lb.)
2 ripe avocados
1/2 small red onion
2 Tbs. fresh lime juice
Position a rack in the center of the oven and heat the oven to 450°F. In a small bowl, combine the garlic, chile powder, oregano, cumin, 1 tsp. each kosher salt and black pepper, and enough of the grapefruit juice (about 1/4 cup) to make a paste. Rub the paste all over the pork and set on a rack in a small roasting pan. Roast until the thickest part of each tenderloin registers 140° to 145°F on an instant-read thermometer, 25 to 30 minutes. Transfer to a clean cutting board to rest.
Meanwhile, peel the jícama and cut it into matchsticks about 4 inches long and 1/4 inch thick. Cut the avocados in half, remove the pits and peel, and diagonally cut the flesh into thin slices. Slice the red onion half as thinly as possible. In a large bowl, gently combine the jícama, avocado, and red onion. Drizzle with the lime juice and remaining grapefruit juice and season to taste with salt and pepper. Slice the pork and divide it equally on dinner plates. Serve with the jícama salad.
Serving Suggestions
A side of
Rice & Beans rounds out the meal.
nutrition information (per serving):
Size
:
based on six servings;
Calories
(kcal):
330;
Fat
(g):
16;
Fat Calories
(kcal):
140;
Saturated Fat
(g):
3.5;
Protein
(g):
33;
Monounsaturated Fat
(g):
9;
Carbohydrates
(g):
17;
Polyunsaturated Fat
(g):
2;
Sodium
(mg):
380;
Cholesterol
(mg):
85;
Fiber
(g):
9;
From Fine Cooking 76
, pp. 86c
December 1, 2005
