Ingredients

• 2 lb. pork tenderloins
• 3 cloves garlic, minced
• 1-1/2 tsp. ground cumin
• 1 bowl (20.5 oz.) DEL MONTE® Red Grapefruit Fruit Bowl, drained
• 1 avocado, diced
• 1/2 cup thinly sliced red onion
• 2 Tbsp. chopped fresh cilantro
• 2 Tbsp. fresh lime juice
• Couscous

Preperation

1. Season pork with garlic, cumin, salt and pepper.
2. Cook pork as desired (grilled, roasted or on stove top) until internal temperature is 150°F. Let pork stand 5 minutes before slicing.
3. Meanwhile, gently combine citrus, avocado, onion, cilantro and lime juice.
4. Slice pork thinly and fan out on bed of couscous. Top pork with citrus salsa mixture. Garnish with lime wedges and cilantro sprigs, if desired.

Select a Recipe Below

• BREAKFAST LEMON-HONEY BOWL
• CITRUS ARUGULA SALAD
• FLANK STEAK WITH CITRUS SALAD
• HONEY MUSTARD CITRUS SPINACH SALAD
• LEMON HONEY FRUIT MEDLEY
• MANGO CHICKEN STIR-FRY
• MANGO GRILLED CHICKEN SALAD
• ORCHARD PEACH CAKE
• ORCHARD PEACH-CRANBERRY CRISP
• ALMOND PEACH CAKE
• PEAR-CRANBERRY ARUGULA SALAD

• PEAR, BLUE CHEESE AND WALNUT SALAD
• PORK TENDERLOIN WITH CITRUS SALSA
• REFRESHING MANDARIN SALAD
• SHANGHAI CHICKEN SALAD
• SUMMER PEACH PEAR-BERRY SHORTCAKE
• THAI SHRIMP AND CITRUS SALAD
• TROPICAL BASMATI RICE SALAD
• TROPICAL CHICKEN STIR-FRY
• TROPICAL SUNRISE FRUIT WITH GINGER VANILLA YOGURT
• TROPICAL UPSIDE-DOWN CAKE
• WINTER FIESTA SALAD