Pork Tacos with Plum Salsa

Ingredients:

• 1 pork tenderloin (approx. 900 g)
• Zest and juice of 1 lime, plus wedges for serving
• 1 tsp ground cumin
• 3 tbsp. l. olive oil
• 1 tomato
• 2 ripe plums or plumcots (a hybrid of plum and apricot)
• 1/2 cup cilantro, plus more for garnish
• 1 jalapeño pepper
• 12 small corn tortillas
• 1 avocado, sliced
• Crumbled young cheese

Preparation:

1. Preheat oven to 230°C.
   
   In a small bowl, combine the lemon zest and cumin. Rub the pork with 1 tablespoon of olive oil, then with the cumin and zest mixture. Season generously with salt and pepper.
   
   Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast the pork for 15 to 20 minutes, until the center reaches 140°F (60°C) and 150°F (65°C). Remove the pork to a cutting board and let the juices settle.
2. Chop the tomato, plums, cilantro, and jalapeño. Place in a bowl and add lime juice and 3/4 teaspoon salt. Set aside until ready to serve.
3. Heat tortillas as directed on the label. Thinly slice the pork; divide between the tortillas and top the tacos with avocado, plum salsa, cheese, and cilantro.
   
   Recipe Pork Tenderloin Tacos, stewed in wine, and a salad mix of cabbage and fennel.