John Pork tenderloin is a favourite at dinnertime for me. Cooked well and you get a juicy, tender offering that is full of flavour. Served in lettuce cups makes an easy way to serve and eat dinner. It’s a nice variation for dinner.
The pork tenderloin is well seasoned before cooking in the frying pan or BBQ. The juicy tender pork is then sliced and served on cos lettuce accompanied by a delightful salsa of avocado, tomato, cucumber and red onion. Lime juice adds a nice enhancement. The end result is a vibrant, fresh, healthy meal that is easy to make and easy to eat as well!
We usually have this meal as a dinner option however it is also great as a Sunday lunch option with family and friends.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- Olive Oil Spray
- 800 g Pork Tenderloin
- 2 tbsp Frajita Seasoning I use Old El Paso seasoning
- Salt to season
- Pepper to season
- 2 large Truss Tomatoes diced, use other tomatoes of your choice
- 1 Avocado diced
- 1 Lebanese Cucumber diced
- 1 Red Onion diced
- 1 tbsp Lime Juice
- 1 lime cut into thin wdges to serve
- 1-2 Baby Cos Lettuce separate leaves to serve
Ingredients
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Instructions
- Spray pork tenderloin with olive oil spray, then rub with frajita seasoning & season with salt & pepper
- Add pork tenderloin to a large frying pan or barbeque over medium high heat. Cook for a few minutes until browned on all sides.
- Reduce heat and continue cooking for a further 15 minutes or so until pork is cooked through. Remove from heat, set aside and keep warm under foil wrap for about 5 minutes.
- Thinly slice pork tenderloin & serve with baby cos lettuce leaves and avocado & tomato salsa (see instructions below). Also serve with lime wedges.
Avocado & Tomato Salsa
- In a medium bowl, add avocado, tomato, red onion, lebanese cucumber and lime juice. Toss to mix through. Note: make salsa while tenderloin is kept warm under foil to avoid avocado browning.
