Mexican-Spiced Pork Tenderloin

• Heat a drizzle of oil in a large pan over high heat. Add pineapple and cook, stirring, until lightly charred and tender, 1-3 minutes. • Turn off heat. Transfer pineapple to a plate. Wipe out pan.

• Pat pork* dry with paper towels; season all over with half the Mexican Spice Blend (you’ll use the rest later), and a big pinch of salt and pepper. • Heat a drizzle of oil in same pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 3-5 minutes. • Place pork on a baking sheet. Roast on top rack until cooked through, 6-10 minutes. Transfer to a cutting board to rest.

• While pork roasts, in a medium bowl, combine charred pineapple, minced onion, ¼ tsp sugar (½ tsp for 4 servings), and as much jalapeño as you like (we used half). Season with salt and pepper to taste.

• In a second medium bowl, combine sour cream, mayonnaise, lime zest, reserved pineapple juice, remaining Mexican Spice Blend, 2 TBSP olive oil (4 TBSP for 4 servings), and juice from half the lime. • In a large bowl, toss together mixed greens, half the dressing, and as much sliced onion as you like. Season with salt and pepper.