Cumin Spiced Pork With Avocado Tomatillo Salsa Recipes

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GRILLED PORK WITH AVOCADO SALSA



Grilled Pork with Avocado Salsa image

I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 16

1/2 cup chopped sweet onion
1/2 cup lime juice
1/4 cup finely chopped seeded jalapeno peppers
2 tablespoons olive oil
4 teaspoons ground cumin
1-1/2 pounds pork tenderloin, cut into 3/4-inch slices
3 tablespoons jalapeno pepper jelly
SALSA:
2 medium ripe avocados, peeled and chopped
1 small cucumber, seeded and chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped
2 tablespoons minced fresh cilantro
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.

Nutrition Facts : Calories 300 calories, Fat 15g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA



Crispy Pork with Avocado Salsa and Tomato Salsa image

Categories     Fruit Juice     Fry     Orange     Pork Rib     Brandy     Tortillas     Boil     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

4 pounds boneless country-style pork ribs
2 cups (or more) water
1 1/2 cups fresh orange juice
6 garlic cloves, peeled
2 teaspoons fine sea salt
1 teaspoon grated orange peel
1/4 cup brandy
Warm corn tortillas
Avocado Salsa
Fresh tomato salsa

Steps:

  • Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
  • Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
  • Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.

CUMIN-SPICED PORK WITH AVOCADO-TOMATILLO SALSA



Cumin-Spiced Pork With Avocado-Tomatillo Salsa image

Recipe is from Cooking Light magazine. The lemon juice in the salsa keeps the avocado green. Pile the sliced pork and salsa on warm flour tortillas and roll them up for soft tacos, if preferred.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon lemon pepper
1/8 teaspoon salt
1 pork tenderloin, trimmed (about 1 pound, not pork loin)
2 tomatillos
1/2 cup avocado, diced
1/2 cup cucumber, peeled and chopped
1/4 cup fresh cilantro, chopped
1 teaspoon lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced

Steps:

  • Preheat oven to 425 degrees F. To prepare pork, combine first 5 ingredients and rub over pork. Place pork on a jelly roll pan. Bake at 425 degrees for 25 minutes or until a thermometer registers 160 degrees F. (slightly pink). Let the pork stand 5 minutes before slicing.
  • To prepare salsa, discard husks and stems from tomatillos; place in a medium bowl. Add avocado with remaining ingredients; toss well.

Nutrition Facts : Calories 196.7, Fat 7.7, SaturatedFat 2, Cholesterol 82.1, Sodium 298.2, Carbohydrate 4.6, Fiber 2.2, Sugar 1.5, Protein 27

AVOCADO TOMATILLO SALSA



Avocado Tomatillo Salsa image

This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 15m

Yield 6

Number Of Ingredients 6

6 ounces fresh tomatillos - husked, rinsed, and halved
1 tablespoon thinly sliced serrano chiles, or to taste
1 large ripe avocado - halved, seeded, and flesh scooped out of peel
¼ cup packed cilantro leaves
½ lime, juiced
salt to taste

Steps:

  • Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g

SPICED PORK TENDERLOIN AND AVOCADO SALSA



Spiced Pork Tenderloin and Avocado Salsa image

Categories     Roast     Quick & Easy     Pork Tenderloin     Spice     Gourmet

Yield Serves 6

Number Of Ingredients 6

2 1/2 tablespoons coarse salt
1 tablespoon ground allspice
1 tablespoon cayenne
3 (3/4-pound) pork tenderloins
1 tablespoon oil
Accompaniment:Pineapple-Avocado Salsa

Steps:

  • Preheat oven to 400°F.
  • Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
  • Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155°F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.

CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA



Caribbean Pork With Avocado-Pineapple Salsa image

This is one of the best things I ever made, partially because I LOVE pork tenderloin and partially because I love avocados. The spice rub makes a nice, crisp coating on the pork.

Provided by Zanna_409104061

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 (12 ounce) pork tenderloin
1 tablespoon olive oil
1 (8 ounce) can pineapple in juice
2 scallions, thinly sliced
1 avocado, diced
2 tablespoons light brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon pepper

Steps:

  • Prepare spice rub first by combining the brown sugar, coarse salt, cinamon, cumin, pepper and allspice.
  • Preheat broiler with rack 4 inches from heat.
  • Line a broiler pan with aluminum foil and place pork on pan, rub all over with oil.
  • Rub the spice mixture all over the pork, coating it evenly.
  • Broil, turning occasionally, about 15-20 minutes (thermometer will read 150F).
  • Meanwhile, make the avocado-pineapple salsa by draining the juice from the pineapple into a small bowl.
  • Finely chop pineapple and add to the bowl of juice along with the scallions and avocado. Season with a little salt and pepper, toss gently to combine.
  • When pork is finished, slice thinly and serve with the salsa.
  • To save the salsa as leftovers, line the bowl with plastic wrap, putting the wrap down into the bowl and directly over the salsa. Then add another piece of plastic wrap over the top, like normal, before refrigerating.

Nutrition Facts : Calories 408.4, Fat 20.2, SaturatedFat 4.7, Cholesterol 112.3, Sodium 1255.3, Carbohydrate 21.4, Fiber 4.4, Sugar 15.4, Protein 36.5

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