Spanish-Style Pork Tenderloin with Roasted Chayote and Tomato Salsa

Ingredients

• 1 lb pork tenderloin
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 chayote, peeled and diced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped red onion
• 2 tbsp chopped fresh parsley
• 1 tbsp sherry vinegar
• 1 tbsp olive oil
• Optional: Sliced avocado

Instructions

1. Preheat oven to 400°F (200°C).
2. Season the pork tenderloin with smoked paprika, garlic powder, salt, and pepper. Rub with olive oil.
3. In a baking dish, roast the pork tenderloin for about 20-25 minutes, or until cooked through and the internal temperature reaches 145°F (63°C). Let rest for 5 minutes before slicing.
4. While the pork is roasting, toss the diced chayote and cherry tomatoes with olive oil, salt, and pepper. Roast on a separate baking sheet for 15-20 minutes, or until the chayote is tender and slightly caramelized.
5. In a bowl, combine the roasted chayote, tomatoes, red onion, parsley, and sherry vinegar. Mix well to create the salsa.
6. Slice the pork tenderloin and serve with the chayote-tomato salsa. Garnish with avocado slices (optional).