spiced pork tenderloin

This has been a favorite pork recipe of ours - we usually grill the tenderloin. Adds a nice touch of smoky barbecue. The avocado salsa is the perfect accompaniment to the meat. We usually serve with buttermilk mashed potatoes and a green veggie. Enjoy.

Spiced Pork Tenderloin and Avocado Salsa
Gourmet | April 2000

Yield: Serves 6
Active Time: 10 min
Total Time: 40 min

2 1/2 tablespoons coarse salt
1 tablespoon ground allspice
1 tablespoon cayenne
3 (3/4-pound) pork tenderloins
1 tablespoon oil

Accompaniment:Pineapple-Avocado Salsa


Preheat oven to 400°F.

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

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

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. Let pork stand 5 minutes before slicing.

Note: meat can be grilled as well.

Pineapple-Avocado Salsa
Gourmet | April 2000

Yield: Serves 6
Active Time: 25 min
Total Time: 25 min

1 cup 1/4-inch-dice fresh pineapple
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 firm-ripe California avocado, cut into 1/4-inch dice
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
1 1/2 teaspoons minced fresh jalapeño chile, including seeds
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil

Stir all ingredients together and season with salt.