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Yucatán Pork Tenderloin With Jicama, Avocado & Red Onion Salad

Ingredients

• 2 Tbs. minced garlic
• 2 Tbs. pure chile powder (preferably ancho)
• 1 Tbs. dried oregano (preferably Mexican)
• 1-1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 1/2 cup grapefruit juice, preferably fresh
• 2 small pork tenderloins (1 to 1-1/4 lb. each), trimmed
• 1 small jícama (about 1-1/4 lb.)
• 2 ripe avocados
• 1/2 small red onion
• 2 Tbs. fresh lime juice

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