Ingredients
>
4 cloves garlic, minced
>
1 tbsp dried oregano
>
2 tbsp olive oil
>
2 tbsp lime juice
>
1 (1 1/2 lb) pork tenderloin
>
2 large grapefruit
>
1 1/2 cups peeled and diced jicama
>
1 red bell pepper, seeded and diced
>
1/4 cup chopped cilantro
>
1 jalapeno, seeded and finely chopped
Steps
1
To a large resealable bag, add the garlic, oregano, oil, and lime juice. Season with salt and pepper. Add the pork and massage until fully coated. Refrigerate 30 min., or up to overnight.
2
Cut the peel from the grapefruit. Then, over a large bowl using a sharp knife, segment the grapefruit, reserving any juice that is also in the bowl. To bowl, add the jicama, bell pepper, cilantro, and jalapeño. Toss to combine and season with salt. Cover and refrigerate until ready to serve
3
Preheat oven to 450°F. Line a baking sheet with parchment. Remove pork tenderloin from marinade and discard marinade. Pat the pork dry with paper towels and place on prepared baking sheet. Roast 15–20 min., until a meat thermometer placed in thickest part of pork reaches 145°F. Let pork rest for 5 min. before slicing. Serve with jicama-grapefruit salsa.
Tips
If desired, use 1 (15 oz) can red grapefruit segments, drained.
To segment a grapefruit, with a sharp knife, cut all peel and white pith from grapefruit. Using the membrane as a guide, make a slice along the side of the grapefruit segment. Cut along the other side to remove the segment.
