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Pork tenderloin is boldly flavored with a Cuban citrus or mojo marinade. Serve with a lively orange, avocado and black bean salsa.
1 can (15 ounces) black beans, drained and rinsed
2 seedless oranges, peeled, sectioned and cut into 1/2-inch pieces (about 1 cup)
1 ripe avocado, peeled, seeded and coarsely chopped (about 1 cup)
1/4 cup finely chopped red onion
3 tablespoons orange juice
2 tablespoons chopped fresh cilantro
1 tablespoon McCormick Gourmet™ Cuban Seasoning
1/3 cup olive oil
3 tablespoons white vinegar
3 tablespoons McCormick Gourmet™ Cuban Seasoning
1 pork tenderloin, about 1 pound
For the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate at least 1 hour or until ready to serve.
For the Pork, mix oil, vinegar and Seasoning in small bowl. Place pork in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Preheat oven to 450°F. Remove pork from marinade. Place in shallow roasting pan. Discard any remaining marinade.
Bake 20 to 25 minutes or until pork is cooked through. Let stand 5 minutes before slicing. Serve pork with Black Bean Avocado Salsa.
To Grill Pork Tenderloin: Grill pork over medium heat 15 to 20 minutes or until desired doneness, turning occasionally.
(Amount per serving)