From the National Pork Council
It looks like a lot of ingredients, but it is quick to put together!
1 whole pork tenderloin
Rub
1 T dried minced onion
1 1/2 t onion powder
2 t thyme, crushed
1 t salt
1 t allspice
1/4 t nutmeg
1/4 t cinnamon
1 t sugar
1/2 t cayenne (I omitted, don't like heat)
1 small red onion, chopped
1 T chili powder
1 T cumin
1/4 c cilantro, chopped
2 T lime juice
Salsa
20 ounces canned pineapple (I used fresh)
1 small cucumber, peeled and seeded
2 T rice vinegar
2 T olive oil
1/8 t cayenne pepper (I omitted--don't like heat)
1 jalapeno, diced and seeded (I omitted--blah, blah, blah)
1 T black pepper
1 T cilantro, chopped
Coat the tenderloin with the rub; place in a shallow roasting pan and roast at 450 for 20 minutes (to 155). Remove and let rest 10 minutes (temp should rise to 160).
Toss together beans, onion, chili powder and cumin. Heat a small amount of olive oil, then stir fry the mixture until heated through, 3-4 minutes. Toss with cilantro, lime juice and salt to taste.
Stir together pineapple, cucumber, rice vinegar, olive oil, cayenne and jalapeño (if using), black pepper and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate if longer.
Serve and enjoy! Hope you like it.
