Spiced Pork Tenderloin and Avocado Salsa

Name: Spiced Pork Tenderloin and Avocado Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp cayenne; 3 Tbsps coarse salt; 1 Tbsp ground allspice; 1 Tbsp oil; 1 kilograms pork tenderloins; 6 servings Accompaniment:Pineapple-Avocado Salsa

Need a gluten free, dairy free, fodmap friendly, and whole 30 hor d'oeuvre? Spiced Pork Tenderloin and Avocado Salsa could be a tremendous recipe to try. One serving contains 239 calories, 36g of protein, and 9g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up cayenne, coarse salt, ground allspice, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.

Ingredients you will need

Dry Seasoning Rub

Allspice

Ground Cayenne Pepper

Pork

Salt

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

Transfer as browned to a large roasting pan and arrange 2 inches apart.

Equipment you will use

Roasting Pan

Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155°F, 20 to 25 minutes.

Equipment you will use

Kitchen Thermometer

Oven

Let pork stand 5 minutes before slicing.

Ingredients you will need

Pork

Equipment

Ingredients

Servings:

1Tbsp

cayenne 3Tbsps

coarse salt 1Tbsp

ground allspice 1Tbsp

oil 1kilograms

pork tenderloins 6servings

Accompaniment:Pineapple-Avocado Salsa

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Reginato Malbec rosé. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 17 dollars per bottle.