Spice-Encrusted Pork Tenderloin

2 tablespoons ancho chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons kosher salt
2 tablespoons Mexican oregano
2 tablespoons garlic salt
2 tablespoons cracked black pepper
4 (1.5-pound pork tenderloins, trimmed)
1/4 cup olive oil, divided

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.

In a small bowl, combine chili powder, coriander, cumin, kosher salt, oregano, garlic salt, and pepper. Coat tenderloins evenly with spice mixture.

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook 1 tenderloin for 2 to 3 minutes on each side, or until browned. Remove tenderloin and place on prepared pan. Repeat with remaining olive oil and tenderloins. Bake for 20 minutes or until a meat thermometer inserted into the thickest part of tenderloin registers 155 degrees or desired degree of doneness. Slice to serve.

I set back two tenerloins for Pork Tostadas when I make this... below is our very

favorite recipe!

Pork Tostadas

3 tablespoons corn oil

6 (5") corn tortillas 

3 cups black beans (from Seasoned Black Beans)

1 (15 oz.) jar prepared salsa Guacamole (recipe to follow) 

2 pork Tenderloins, warmed and shredded

1 (16oz) sour cream

Garnish w/fresh cilantro

Heat corn oil in large nonstick skillet w/med high heat.

Cook tortillas on each side until golden, drain, Or you can buy the pre-fried ones

In a small saucepan add beans and cook over medium low heat striring often until all liquid has evaporated. Mash beans w/potato masher

To assemble tostadas layers beans, salsa, Guacamole shredded pork and sour cream on each tortilla. Garnish w/cilantro, if desired and we did desire! ;)

Guacamole

around 2 cups

2 avocados, peeled, pitted, and chopped

1 jalapeno, seeded and diced

1/2 cup chopped fresh cilantro

1/4 cup sour cream

1 tablespoon fresh lime juice

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

**celery salt around a tespoon will kick this up!

In the work bowl of a food prosessor, combinde avocado, jahapeno, cilantro, sourn cream, lime juice, salt and pepper. Pulse until combined.

Zucchini with fire toasted tomatoes

2 tablespoons olive oil

3 large zucchini cut inot 3x1/4 sticks

1 (14.5 oz) can fire roasted garlic tomatoes

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

In a large skillet heat olive iol over medium heart.Add zucchini tomatoes, salt and pepper. Cook until zucchini are tender. Serve immediately.