Spanish Pork with Pico de Gallo

I’m pretty sure today was the hottest day yet in Seattle, so hot that the last place we wanted to be was cooped up inside. After running a few errands, and being gifted a bit of pork loin from my lovely parents, we headed up to the rooftop of our building to do a little grilling. It was a gorgeous sunset, but unfortunately the beautiful light didn’t make for great pictures, so we’re stuck with my Instagram shots! We served it up with spanish rice and a side of fresh avocado. The creaminess of the avocado was the perfect addition to this slightly spicy meat masterpiece.

Spanish Pork with Pico de Gallo
adapted from my recipes

1 pound pork tenderloin

for the pork rub:
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil

for the pico de gallo:
5 roma tomatoes, finely diced
1 small white onion, finely diced
1 clove garlic, minced
2 jalapeno reppers, finely diced
1/4 cup chopped Cilantro
Juice from 1/2 lime
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Combine all the dry ingredients for the pork rub. Brush olive oil over the pork, and sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature. Place the pork on the grill and cook for approximately 20-30 minutes (depending on the size of your tenderloin) until the internal temperature reaches 140 degress F. For the pico de gallo, combine all the ingredients together and additional salt and lime juice to taste. Serve over the finished pork.

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