A spice-rubbed pork tenderloin, avocado salad, and warm, fresh tortillas make for a festive Mexican meal.
The centerpiece of this south-of-the-border weeknight meal is pork tenderloin rubbed with a paste of spices and citrus juices, then roasted. Serve it with two fresh vegetable sides: a salad of avocado, onion and jícama (a crisp, juicy Latin American root vegetable), and a pico de gallo. Warm tortillas are a fragrant complement to the bright flavors; you may be surprised at how quick and easy it is to make your own, but if time is short, store-bought tortillas warmed in the oven work just as well. Finish the meal on a tropical note with caramelized roasted pineapple and vanilla ice cream.
Menu Timeline
One hour ahead:
- Heat the oven to 450°F.
- Make the tortilla dough.
- Make the pico de gallo.
Forty-five minutes ahead
- Put the pork tenderloin in the oven to roast.
- Make the avocado, jícama, and red onion salad.
- Peel and slice the pineapple.
Thirty minutes ahead:
- Roll out the tortillas and cook them on a griddle.
- When the pork tenderloin is done, lower the heat to 400°F and put the pineapple in to roast.
Just before dinner:
- Remove the pineapple from the oven and let cool.
After the main course:
- Serve the pineapple still slightly warm with vanilla ice cream.
Shopping List
Fresh Produce
- 2 medium tomatoes
- 2 ripe avocados
- 1 small jícama
- 1 small red onion
- 1 small white onion
- 1 head garlic
- 1 bunch cilantro
- 3 fresh serrano or jalapeño chiles
- 1 large, ripe pineapple
- 3 medium limes
- 1 medium grapefruit
Meat, Eggs & Dairy
- 2 small pork tenderloins (1 to 1-1/4 lb. each)
- 1/4 cup unsalted butter
Other Groceries
- Large flour tortillas (optional)
- 1 pint vanilla ice cream
Pantry Staples
- Note: if you’re using store-bought tortillas, you won’t need the flour, shortening, table salt, or baking powder.
- 9 oz. (2 cups) unbleached all-purpose flour; more for kneading and rolling
- 3/4 cup packed light brown sugar
- 1/4 cup vegetable shortening or lard
- 2 Tbs. pure chile powder (preferably ancho)
- 1 Tbs. dried oregano (preferably Mexican)
- 1-1/2 tsp. ground cumin
- 1 tsp. table salt
- 1/4 tsp. baking powder
- Kosher salt
- Black peppercorns
