Mexican-Spiced Pork Tenderloin

20 oz pork tenderloin
2 limes
4 tbsp. mayonnaise
8 oz pineapple, drained with juice set aside
2 tbsp. taco seasoning
2 jalapenos
2 red onions
4 oz mixed greens
6 tbsp. sour cream
1/4 tsp. sugar

Mince the jalapeno, removing seeds and ribs. Zest and quarter the lime. Thinly slice one half of the onion and finely dice the other half.

Add pineapple to a pan over high heat with oil. Stir until slighty charred, about 2 minutes. Remove pineapple from pan and set aside.

Dry pork and rub half of the taco seasoning all over, along with salt and pepper. Cook the pork until browned on all sides over medium heat. Transfer pork to a baking sheet and roast on the top rack in a 450 degree oven for 10-12 minutes (depending on thickness of the tenderloin).

Mix the charred pineapple, diced onion, sugar, and jalapeno in a bowl. Add salt and pepper to taste.

In another bowl, combine the sour cream, mayonnaise, pineapple juice, lime zest, remaining taco seasoning, 4 tbsp. oil, and juice from half the lime. Toss the greens together with this dressing, adding the diced onion as you like. Season with salt and pepper.

Thinly slice the pork. Serve with the greens and remaining dressing on top.

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