1 Pork tenderloin (roughly 1 – 1.5 lbs)
1 Tsp Nutmeg
1 Tsp Cinnamon
1 Tsp Cumin
1 Tsp Chile powder
1/2 Tsp Cayenne powder
1 Tsp Cajun seasoning
1 Tsp Garlic powder
1/2 Pint grape tomatoes
1 Red onion
1/2 cup cilantro
1 Can sweet corn
1 Can chipotle chiles in adobo sauce
1 Pint low fat sour cream
1 Package of corn tortillas
Butterfly pork tenderloin and combine next 7 ingredients for dry rub. Sprinkle rub liberally all over the pork and take care to rub the seasoning into the meat well.
Prepare coals for BBQ or set gas grill at medium heat and grill pork for 10 – 12 min each side or until slightly pink in the center. Rub will char on the grill and add fantastic flavor to the finished product. Remove meat from the grill and set aside to rest for 5 minutes.
For salsa, chop tomatoes, red onion, cilantro and add to a serving bowl. Slice avocado and add with corn to the bowl. Squeeze the juice of 1 lime over the salsa and stir; lime juice adds nice flavor and preserves wonderful colors of the ingredients. Cover and store in the refrigerator.
To make chipotle sour cream, add 1/2 to full pint of low fat sour cream to a bowl and add 1-2 spoonfuls of adobo sauce from the can of chiles for mild spice. You can adjust the spice higher by adding more sauce or seeding & chopping some of the chiles and stirring them in.
Warm tortillas over coals or over medium heat on the gas grill for about 30 seconds a side. If you prefer, you can warm the tortillas in the oven by wrapping a stack in a damp paper-towel and baking for 20 minutes at 250 degrees. If you need to micorowave the tortillas, wrap them in a damp paper-towel and microwave on high for 45 – 60 seconds.