Yucatan Pork Tenderloin with Peach-Avocado Salsa


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This recipe was shared with me by my friend, Karen Calanchini of Redding, CA. Karen says, "This recipe is from our local newspaper and was the winning entry in a cooking contest. It gotrave reviews from our company. Enjoy!

More great Pork Recipes.




Yucatan Pork Tenderloin with Peach-Avocado Salsa

Recipe Type: Pork, Avocado, Peach, Cilantro
Yields: 6 to 8 servings
Prep time: 15 min
Cook time: 20 min


Ingredients:

2 small pork tenderloins (about 1 1/2 to 2 pounds total)
1 tablespoon of garlic pepper
Juice of 1 orange
Juice of 1 lime
1 tablespoon extra-virgin olive oil
1 teaspoon fresh oregano
Peach-Avocado Salsa (see recipe below)


Preparation:

Pork TenderloinTrim the tenderloin roast of fat and silverskin. 

Note: Silverskin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloins to curl up into the shape of a quarter moon. Score the meat at various points across the width of the tenderloin and set aside.

Make a lengthwise cut into each tenderloin, until the loin opens like a book (do not cut all the way through). Place tenderloins in a shallow glass dish; pour juice from the orange and lime over the pork. Sprinkle the garlic pepper and oregano over the pork and press onto the meat with your fingers. Drizzle with the olive oil. Cover and let marinade in the refrigerator overnight.

Preheat barbecue grill. Bring roast to room temperature before cooking. Place roast onto hot grill. Grill, turning once, approximately 15 to 20 minutes or until a meat thermometer inserted into thickest part of the roast registers 155°F.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from grill and transfer onto a cutting board; let roast stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Slice crosswise into slices and serve with Peach-Avocado Salsa.


Peach-Avocado Salsa:

1 fresh peach, pitted, peeled, and diced
1 small avocado, pitted, peeled, and diced
1/4 cup jicama, peeled and diced
3 tablespoons diced red onion
1/4 cup chopped fresh cilantro leaves
3 tablespoons freshly squeezed lime juice
1/4 to 1/2 teaspoon crushed red pepper
2 teaspoons extra-virgin olive oil

In a medium bowl, combine the peach, avocado, jicama, red onion, and cilantro leaves. Whisk the lime juice, red pepper, and olive oil together; pour over the salsa mixture and toss. Refrigerate until ready to serve.

Makes 6 to 8 servings.