Cumin Spiced Pork with Avocado Tomatillo Salsa
Juicy, perfectly spiced pork tenderloin meets a vibrant, zesty avocado tomatillo salsa in this showstopping recipe for Cumin Spiced Pork with Avocado Tomatillo Salsa. The pork is seasoned with a bold blend of cumin, smoked paprika, and garlic powder, then seared to golden perfection and cooked to tender, juicy doneness. Paired with a tangy, fresh salsa made from tomatillos, creamy avocado, jalapeño, and a splash of lime, this dish is a perfect fusion of smoky, savory, and bright flavors. Ready in just 35 minutes, it’s an ideal choice for a quick yet gourmet dinner. Serve it with rice, tortillas, or a crisp salad for a satisfying meal that delivers a punch of bold, fresh ingredients with every bite.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 4 medium Tomatillos
- 1 large Avocado
- 1 small Jalapeño
- 0.25 cup Cilantro
- 2 tbsp Lime juice
- 0.25 cup Red onion
- 0.25 tsp Salt (for salsa)
Instructions
Trim the pork tenderloin of any excess fat and pat it dry with paper towels.
In a small bowl, mix together the ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over the pork tenderloin, pressing it into the meat.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Once the oil is hot, sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
Reduce the heat to medium and cook the pork for an additional 8-10 minutes, turning occasionally, or until the internal temperature reaches 145°F (63°C).
Remove the pork from the skillet and let it rest on a cutting board, covered loosely with foil, for 5 minutes.
While the pork rests, prepare the avocado tomatillo salsa. Begin by husking and rinsing the tomatillos under warm water to remove their sticky coating.
Finely chop the tomatillos, avocado, jalapeño (seeded for less heat, if preferred), cilantro, and red onion.
In a bowl, combine the chopped tomatillos, avocado, jalapeño, cilantro, red onion, lime juice, and 1/4 teaspoon of salt. Stir gently to mix.
Slice the rested pork tenderloin into medallions about 1/2-inch thick.
Serve the pork medallions topped with the avocado tomatillo salsa. Enjoy!
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4480 mg | 195% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 7.0 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 140 mg | 11% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3774 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
