Spiced Tenderloin with Avocado Salsa
2 Ontario pork tenderloins, about 12 oz (375 g each)
1 Tbsp (15 mL) brown sugar
1 tsp (5 mL) EACH: garlic powder, chili powder
1/2 tsp (2 mL) dried oregano
1 Tbsp (15 mL) canola or other vegetable oil
1 medium, ripe avocado, pitted, peeled, and diced
1/3 cup (75 mL) red onion, diced
2 Tbsp (30 mL) fresh cilantro, chopped
1 lime, juiced
1/4 jalapeno pepper, seeded and finely chopped
1/2 ripe tomato, seeded and chopped
1/2 tsp (2 mL) salt
- 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.
- 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.
- 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 155ºF (68ºC) using a meat thermometer. Set aside and tent with foil. Allow meat to rest for at least 10 minutes.
- Slice pork tenderloins on the diagonal and serve with Avocado Salsa.
- Combine all ingredients in a medium bowl. Taste for seasoning and adjust with salt as necessary.
- Cover tightly with plastic wrap and refrigerate. Best when used the same day.
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.