| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Grated zest and juice of 1 lime, plus wedges for serving
- 1 teaspoon ground cumin
- 1 pork tenderloin (1 1/4 to 1 1/2 pounds)
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 tomato
- 2 ripe plums or pluots
- 1/2 cup fresh cilantro, plus more for topping
- 1 red or green jalapeno pepper
- 12 small corn tortillas
- 1 avocado, sliced
- Crumbled Cotija cheese, for topping
Instructions
- Preheat the oven to 450 degrees F. Mix the lime zest and cumin in a small bowl. Rub the pork all over with 1 tablespoon olive oil, then coat with the cumin mixture. Season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board and let rest.
- Meanwhile, chop the tomato, plums, cilantro and jalapeno (remove seeds for less heat). Transfer to a bowl and toss with the lime juice and 3/4 teaspoon salt. Set aside, tossing occasionally, until ready to serve.
- Warm the tortillas as the label directs. Thinly slice the pork; divide among the tortillas and top with the avocado, plum salsa, cheese and more cilantro.
Nutrition Facts
| Calories | 470 |
| Total Fat | 21 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 95 milligrams |
| Sodium | 572 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 8 grams |
| Protein | 38 grams |
| Sugar | 7 grams |
| Calories | 470 |
| Total Fat | 21 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 95 milligrams |
| Sodium | 572 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 8 grams |
| Protein | 38 grams |
| Sugar | 7 grams |
Reviews
YUMMY!!! Very easy to prepare. Very tasty. Seeded half of the jalapeno and left the other half full of its seeds, and it had just the right amount of spice! Didn’t change a thing. My five year old loved the pork tenderloin on its own (the flavors were awesome, and browning the pork in a skillet before finishing it in the oven gave it a real nice brown and crispy outer layer). Thanks for a great recipe!