Juicy pork tenderloin and the cool, crunch of jicama make a fresh and satisying meal.

Pork tenderloin with jicama salsa

PORK TENDERLOIN AND JICAMA SALSA 

MAKES 4 SERVINGS

2 small pork tenderloins 2 tablespoons red bell pepper- diced
1 1/2 tablespoon ground cumin 2 tablespoons red onion- diced
1 teaspoon salt 1 1/2 tablespoon chopped fresh cilantro
1 teaspoon ground black pepper Finely diced jalapeño to taste
1/2 cup sour cream for garnish 2 tablespoons lime juice
SALSA INGREDIENTS 4 butter lettuce leaves
1 cup cooked black beans Salt to taste
1 cup jicama- diced  

INSTRUCTIONS

PORK PREPARATION

Mix the spices and rub them on the tenderloins.

Grill the portk 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.