Southwestern Grilled Pork Tenderloin with Salsa Fresca

Ingredients

• Salsa Fresca
• 1 cup finely diced red onion
• 3 cups seeded and cored plum tomatoes, finely diced
• 1 large Jalapeño pepper, seeded and finely diced
• 2 tablespoons minced cilantro (or flat leaf parsley)
• Juice of a large lime
• Salt to taste
• For the tenderloin
• 2 pork tenderloins, about 1 pound each
• 3 cloves minced garlic
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano (Mexican if you have it)
• 2 teaspoons ancho chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• The juice of 2 limes
• 1/2 cup extra virgin olive oil
• The Salsa Fresca for serving

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