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Location: Texas, United States

Thursday, August 02, 2007

Cumin-Spiced Pork with Avocado Tomatillo Salsa

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

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.
To prepare salsa, discard husks and stems from tomatillos. Finely chop tomatillos; place in a medium bowl. Add avocado and remaining ingredients; toss well.
4 servings (serving size: 3 ounces pork and about 1/3 cup salsa)



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