Pork Tenderloin with Orange- Avocado- Jicama Salad

Categories: pork- main dish meat

Ingredients

• 1 large avocado, peeled, pitted, chopped in 1/2 inch dice
• 2 oranges, peeled, segmented, chopped in 1/2 inch dice
• 1 cup chopped jicama, in 1/2 inch dice
• 2 Tbsp. extra-virgin olive oil, divided use
• 1 to 2 Tbsp. freshly squeezed orange juice
• 1 Tbsp. blanco or reposado tequila, optional
• 1/2 tsp. salt, divided use
• 2 pork tenderloins
• 1/2 tsp. chile powder such as ancho, chipotle or arbol
• 1/2 cup dry sherry, dry white wine or light red wine
• chopped cilantro or parsley

Directions

1. Stir the avocado, orange, jicama, 1 Tbsp. olive oil, orange juice, tequila and 1/4 tsp. salt together in a bowl.
2. Heat remaining 1 Tbsp. olive oil in a skillet over medium-high heat; season the tenderloins with the ground chile and 1/4 tsp. salt. Cook, turning to brown all sides, 8 minutes. Stir in sherry, scraping the bottom of the pan; reduce heat to a simmer. Cook, occasionally basting the meat with the wine, until tenderloins are cooked through, 15 minutes.
3. Serve the tenderloins, sliced against the grain in thin pieces and sprinkled with the fresh herb.

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