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Yucatán Pork Tenderloin with Jicama, Avocado & Red Onion Salad

Servings: 4 to 6

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. 


  • 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

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 330
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 85
  • Sodium (mg): 380
  • Carbohydrates (g): 17
  • Fiber (g): 9
  • Protein (g): 33


  • 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.

A side of  Rice & Beans rounds out the meal.


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Reviews (5 reviews)

  • CA_HILLS | 01/02/2017

    The rub on the pork is spicy enough to need to cut the heat with the slaw, which pairs perfectly with the meat. This is one of my favorite summer dishes when I really don't care for carbs and and want something hot off the grill and cool from the kitchen. I've recommended to several friends and they all rave.

  • pswest | 01/30/2011

    I 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.

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