Chili and Lime Pork Tenderloins with Tortillas and Pico de Gallo

Ingredients:

• 1 pound pork tenderloin
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Juice of one fresh lime or 1 tablespoon prepared lime juice
• 1 fresh lime for garnish
• 1 teaspoon soy sauce
• ½ teaspoon honey
• 2 tablespoons olive oil
• ¼ cup chopped cilantro
• 1 package frozen broccoli and carrots
• 2 cups of jicama cut into sticks
• Salt and pepper
• Pico de Gallo (chopped cilantro, jalapeno, onion, and tomato)

Preparation:
Mix the spices, lime juice, soy sauce, and honey.
Rub the spice mixture into the pork tenderloin.
Heat the oil in a skillet and sear the tenderloin on all sides.
Place the tenderloin in a baking pan and cover with foil.
Bake for 25 minutes at 400 degrees.
If you haven’t already peeled and cut the jicama, do so now.
Sprinkle some extra chili powder over the jicama and let sit.
Remove the pork from the oven and let it sit while you cook the broccoli and carrots.
Cook the broccoli and carrots in the microwave.
Slice the tenderloin and lay it on a plate.
Sprinkle with cilantro.
Top with Pico de Gallo.
Serve with the vegetables and jicama.


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