Cuban Spiced Pork Tenderloin

        From bullcityfood.com

• 1.5 - 2 pounds pork tenderloin (packages usually include two loins at about this weight)
• 3 tbsp minced garlic
• 1 tbsp black pepper
• 1 tbsp ground cumin
• 1/2 tsp salt
• 1/8 tsp cayenne
• 1 tbsp olive oil

Combine the garlic, black pepper, cumin, salt and cayenne.

Rub thoroughly over the pork tenderloins.

Place on a plate or in a container, cover and refrigerate for at least one hour or overnight.

Preheat oven to 375F.

Heat oil in an oven-proof pan or dutch oven over medium-high heat.

Sear the pork on all sides, a couple of minutes on each side.

Place the pork into the oven and roast until it reaches the desired temperature, 145 for medium.

(A meat thermometer is a great thing to have but if you don't have one, a two inch loin takes about 25-30 minutes, but check it by cutting into the thickest part).

Allow the pork to rest for about 10 minutes before slicing it and serving with the peach salsa.

Peach Chipotle Salsa

• 3-4 medium peaches, peeled, pitted and chopped small
• 2 tbsp chipotle in adobo, minced
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper

Toss first four ingredients together in a medium bowl.

Season with salt and pepper. Set aside.