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Yucatán Pork Tenderloin with Jicama, Avocado & Red Onion Salad

Kate Hays
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

Pork tenderloins, small

2

Avocados, ripe

2 tbsp

Garlic

1

Jicama (about 1-1/4 lb.), small

1 tbsp

Oregano, dried

1/2

Red onion, small

2 tbsp

Lime juice, fresh

2 tbsp

Chile powder, pure

1

Kosher salt and freshly ground black pepper

1 1/2 tsp

Cumin, ground

1/2 cup

Grapefruit juice