Juicy pork tenderloin and the cool, crunch of jicama make a fresh and satisfying meal.
PORK TENDERLOIN AND JICAMA SALSA
MAKES 4 SERVINGS
2 small pork tenderloins
1 1/2 tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup sour cream for garnish
2 tablespoons red bell pepper- diced
2 tablespoons red onion- diced
1 1/2 tablespoon chopped fresh cilantro
Finely diced jalapeño to taste
2 tablespoons lime juice
SALSA INGREDIENTS
1 cup cooked black beans
1 cup jicama- diced
4 butter lettuce leaves
Salt to taste
Instructions
PORK PREPARATION
Mix the spices and rub them on the tenderloins.
Grill the pork to 160 degrees F internal temperature.
Slice diagonally and arrange on the plates.
SALSA PREPARATION
Toss all ingredients in a bowl together.
Make the salsa 1-2 hours ahead of time to allow the flavors the blend.
Taste again before serving and add salt, if needed.
Drizzle with sour cream.
