Dry Rub for Pork Tenderloin:
1 pork tenderloin (about 12-14 ounces), trimmed of excess fat
3 Tbsp. extra-virgin olive oil, plus more for grill pan
3 garlic cloves, minced
1 Tbsp. chili powder
1 tsp. ground cumin
Coarse salt and freshly ground pepper
Preheat oven to 400 degrees. In a medium bowl, combine oil, garlic, chili powder and cumin. Place the pork tenderloin in bowl, and turn to coat the meat evenly with chili mixture. Season with salt and pepper.
Heat a grill pan over medium-high heat, and brush with oil. Add pork and cook until browned and grill marks appear, about 2 to 3 minutes per side.
Transfer pan to oven. Roast the pork to desired doneness, 12-15 minutes for medium. Let meat stand for at least 5 minutes, then cut into thin 1/8 inch-thick slices, toss with reserved pan juices and set aside.
Salad & Dressing:
1 bag Fresh Express Farmers Garden
1 small jicama, peeled and julienned (about 2 cups)
¼ cup fresh orange juice
2 Tbsp. fresh lime juice
2 Tbsp. rice vinegar
3 Tbsp. fresh cilantro, chopped
Coarse salt and ground black pepper
In a small bowl, whisk together the juices, vinegar, cilantro, and salt. Add the julienne-cut jicama to the bowl, toss gently, and season with salt and pepper. Add Fresh Express Farmers Garden and toss well, arrange salad on 4 plates and top with sliced pork tenderloin and serve.