Spiced Tenderloin with Avocado Salsa
- prep time20 min
- total time 45 min
- serves 6
Pork tenderloin spiced with brown sugar, garlic and chili powder and oregano paired with a fresh, homemade avocado salsa. Courtesy of Ontario Pork.
2 pork tenderloins, about 12 oz/375 g each
1 Tbsp (15 mL) brown sugar
1 tsp (5 mL) each garlic powder and chili powder
½ tsp (2 mL) dried oregano
1 Tbsp (15 mL) canola or other vegetable oilAvocado Salsa
1 medium ripe avocado, pitted, peeled and diced
⅓ cup (75 mL) red onion, diced
2 Tbsp (25 mL) fresh cilantro, chopped
1 lime, juiced
¼ jalapeno pepper, seeded and finely chopped
½ ripe tomato, seeded and chopped
½ tsp (2 mL) salt
1. Combine sugar, garlic powder, chili powder, and oregano. Rub all this mixture into the Pork tenderloins. Cover and refrigerate while you're making the avocado salsa.
2. Pre-heat oven 400°F (200°C). Heat oil in a large oven-proof skillet over medium high heat until oil is very hot - almost smoking. Add Pork tenderloins and cook, turning, until well browned on all sides, about 3 minutes total.
3. Transfer Pork to oven. If you don't have an oven-proof skillet, place Pork into a baking tray or dish. Roast for about 12 minutes, or until Pork reaches an internal temperature of 155 F (68 C) using a meat thermometer. Set aside and tent with foil. Allow meat to rest for at least 10 minutes.
4. Slice Pork tenderloins on the diagonal and serve with Avocado Salsa.Avocado Salsa
1. Combine all ingredients in a medium bowl. Taste for seasoning and adjust with salt as necessary. Cover tightly with plastic wrap and refrigerate. Best used the same day.
2. Tip: Leftovers (if there are any!) can be cut into strips and served with arugula, cherry tomatoes, red onions, black olives, and balsamic vinaigrette to make a light, healthy salad. In a hurry? In place of the Avocado Salsa use your favourite store-bought salsa.