Pork Tenderloin with Avocado-Tomatillo Salsa

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Pork Tenderloin with Avocado-Tomatillo Salsa

Makes 4 Servings ( 3 ounces pork and ¼ cup salsa per serving)

1 ½ Teaspoons Chili Powder

½ Teaspoon Ground Cumin

1 Pound Pork Tenderloin

1 Teaspoon Extra Virgin Olive Oil

1 Clove Garlic, Minced

2 Tablespoons Finely Chopped Red Onion

1 Tablespoon Lime Juice

1 to 2 Tablespoons Chopped Fresh Cilantro

Salsa

2 Medium Tomatillos, Husked and Diced

½ Ripe Medium Avocado, Diced

1 Jalapeno Pepper, Seeded and Finely Chopped

⅛ Teaspoon Salt

4 Lime Wedges

1. Preheat oven to 425 degrees. Combine chili powder and cumin in small bowl; sprinkle all over pork and press to adhere.

2. Heat oil in large nonstick skillet over medium-high heat. Add pork; cook 3 minutes. Turn; cook 2 to 3 minutes longer or until well browned. Place on foil-lined baking sheet; bake 20 to 25 minutes or until barely pink in center (about 165 degrees) Remove from oven and let stand 5 minutes before slicing.

3. Combine Tomatillos, avocado, jalapeno, garlic, onion, lime juice, cilantro and salt in small bowl; toss gently to blend. Serve pork slices and lime wedges, if desired.