Yucatán Pork Tenderloin with Jicama, Avocado & Red Onion Salad

Serves 4 to 6

To learn more, read:
Quick & Delicious: Dishes Inspired by International Cuisines
by Kate Hays
from Fine Cooking
Issue 76
Last Edit Date: 6/7/2011 2:36:51 PM

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.

more about:

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;

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by sewapel, 10/18/2011

by pswest, 1/30/2011I love this salad. It is a wonderful introduction to jicama. I guess I add a little more juice than called for, but then my jicama is usually larger than 1.25 lb. If you are not using it as a side for a spicy main dish add some crushed red pepper.

by highheat, 11/20/2010Loved the Pork - easy, quick and delicious. However, the Jicama could have been tastier. Would make slice of Jacama thinner and also add more marinade for better "punch".

by Elonios, 11/12/2010Simple, delicious and refreshing. I couldn't find jicama at the grocery store so subbed a mixture of romaine and cabbage. Also added a little olive oil and 3/4 tsp of sugar to the dressing for the salad. Served with mashed chipolte sweet potatoes. Great weeknight dinner.

by Becki13, 2/29/2008This was a real delight~ for a mid-week dinner, it amazed! The meat was ¡spicy! and the salad soothed... A wonderful combination. I found the cooking time to be precise and was able to get this on the table in good order. I did do a Mexican rice on the side - it added just a bit more to the meal and gave us a bit more balance. Highly recommended - it IS spicy, so plan accordingly - the chili powder used makes that difference. Try one with less heat if "spicy" scares you - but try it!