My last recipe from the fine folks at Fine Cooking for a while. Maybe I’m still hungry for food truck tacos and loved the suggestion that you stuff the leftovers in a tortilla. The salad also sounds refreshing to balance out the meal.
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
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 match sticks 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.
From: Fine Cooking