Cumin-Spiced Pork with Avocado-Tomatillo Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The lemon juice in the salsa keeps the avocado green. Pile the sliced pork and salsa on warm flour tortillas, and roll them up for soft tacos. Substitute 1/2 cup chopped drained canned tomatillos or 1/2 cup chopped green tomatoes for fresh tomatillos. Ingredients:
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/2 teaspoon paprika |
1/2 teaspoon lemon pepper |
1/8 teaspoon salt |
1 (1-pound) pork tenderloin, trimmed |
2 tomatillos |
1/2 cup diced peeled avocado |
1/2 cup chopped peeled cucumber |
1/4 cup chopped fresh cilantro |
1 teaspoon lemon rind |
2 tablespoons fresh lemon juice |
1/4 teaspoon salt |
1 minced seeded jalapeño pepper |
Directions:
1. Preheat oven to 425°.
2. To prepare pork, combine first 5 ingredients, and rub over pork. Place pork on a jelly roll pan. Bake at 425° for 25 minutes or until a thermometer registers 160° (slightly pink). Let the pork stand 5 minutes before slicing.
3. To prepare salsa, discard husks and stems from tomatillos. Finely chop tomatillos; place in a medium bowl. Add avocado and remaining ingredients; toss well.
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