Lynn's Yucatan Pork Tenderloin Peach Avocado Salsa
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 oregano
Peach-Avocado Salsa (recipe below)
Trim fat from pork roast. 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. 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.
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.