Juicy pork tenderloin and the cool, crunch of jicama make a fresh and satisying meal.
PORK TENDERLOIN AND JICAMA SALSA
MAKES 4 SERVINGS
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.
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.