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Sofrito-Style Pork Tenderloin:
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2 pork tenderloins (about 1 pound each)
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1 cup coarsely chopped green bell pepper
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1/4 cup coarsely chopped onion
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2 tablespoons chopped fresh cilantro
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2 tablespoons olive oil
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1 tablespoon red wine vinegar
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2 teaspoons McCormick® Gourmet Collection Cumin, Ground
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1 teaspoon McCormick® Gourmet Collection Garlic Powder
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1 teaspoon salt
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1/2 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
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Plantain Salsa:
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1 1/2 cups peeled, finely chopped ripe plantain
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1 cup peeled, finely chopped chayote or mirliton squash
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1 cup finely chopped plum tomatoes
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1/4 cup finely chopped red onion
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3 tablespoons finely chopped jalapeño pepper
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3 tablespoons lime or lemon juice
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2 tablespoons chopped fresh cilantro
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2 tablespoons firmly packed brown sugar
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1/2 teaspoon McCormick® Gourmet Collection Cumin, Ground
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1/8 teaspoon salt
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