Mexicali Pork Tenderloin

Ingredients

• 6 oz Carrot
• 5 Cilantro Sprigs
• 8 oz Brussels Sprouts
• 1 Shallot
• 1 Fuji Apple
• 1 Lime
• 1 Blood Orange
• 1 Pork Tenderloin
• 1 Tbsp. Smoky Chile and Cumin
• Rub
• ½ oz Pepitas
• Olive Oil
• Salt Pepper
• Zest and halve lime. Quarter one half and juice
• remaining half. Peel blood orange by hand, being

Instructions

1. 1

   Cooking Spray: Medium Oven-Safe Pan

2. 2

   Cook Within: Pork tenderloin doesn’t have sides, but turning it twice will sear it on approximately three “sides” and provide near-complete searing coverage. “Pepita” is Spanish for “little seed,” and refers to pumpkin seeds that have been shelled and roasted. They add a tasty crunch (not to mention protein) when garnishing this salad.

3. 3

   Start Preparing the Ingredients: Peel, trim, and cut carrot into ¼” diagonal slices.

4. 4

   Mince cilantro leaves and stems. Trim bottoms off: Brussels sprouts and cut into ¼” slices vertically. Peel and halve shallot. Cut into ¼” slices. Quarter apple, core, and cut across width into very thin slices.

5. 5

   Cook the Pork: Place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and pork to hot pan. Sear until browned on three sides, 2-3 minutes per side. Sprinkle seasoning blend all over pork and place pan in oven. Bake until pork reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Remove from oven, remove pork from pan, and allow to rest 5 minutes. Cut pork tenderloin into ½” slices. While pork roasts, make salad.

6. 6

   Finish Preparing the Ingredients: Zest and halve lime. Quarter one half and juice remaining half. Peel blood orange by hand, being careful to remove white pith underneath peel. Halve and cut each half into ½” slices. Rinse pork tenderloin, pat dry, and season all over with ¼ tsp. salt and a pinch of pepper.

7. 7

   Combine roasted vegetables, blood orange, apple,: lime zest, lime juice, cilantro, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Toss to coat evenly.

8. 8

   Roast the Vegetables: Place Brussels sprouts, shallot, and carrot on tsp. salt, and ¼ tsp. pepper and spread into a single layer. Roast until lightly browned but still slightly firm, 6-9 minutes. Remove from oven and allow to cool. While vegetables roast, cook pork.

9. 9

   Plate the Dish: Place salad onto plate and add sliced pork tenderloin. Garnish with pepitas and lime wedges. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half. the recipe before you start–we promise it will be time