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1
Preheat the oven to 450F.
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2
Place the tenderloins on a nonstick baking sheet with a rim.
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3
Combine the chili powder and cumin in a small bowl.
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4
Rub the seasoning mixture into the tenderloins, coating them completely.
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5
Season with some salt and pepper and then drizzle the tenderloins with EVOO, just enough to coat.
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6
Roast for 25 minutes.
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7
Allow the meat to rest.
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8
While the pork is roasting, prepare the black bean and jicama salad.
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9
In a small bowl combine the lime juice, mustard, salt, and pepper.
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10
Whisk in about 4 tablespoons EVOO.
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11
With a paring knife, peel the light brown skin from the jicama.
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12
Slice it into 1/4-inch-thick disks, stack the disks up, then cut into 1/4-inch-wide strips and reserve.
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13
Cut all around the circumference of the ripe avocado, lengthwise and down to the pit.
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14
Twist and separate the halved fruit.
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15
Remove the pit with a spoon, then scoop the flesh out in one piece from both halves.
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16
Chop the avocado into bite-size pieces.
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17
In a salad bowl combine the jicama, avocado chunks, red onion, cucumber, black beans, cilantro, and parsley.
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18
Pour the dressing over the salad and toss to combine.
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19
Slice the pork on an angle into 1/2-inch-thick slices.
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20
Serve the sliced pork with the salad piled on top.
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21
Jicama tastes both sweet and nutty, and the thing I love about it is that it is really crispy.
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22
I love it in all kind of salads.
