2 servings I 4 servings

• Preheat oven to 400°F. Wash and dry limes and cilantro. Zest and then juice 2 of the limes and cut remaining limes into wedges. Pick and chop cilantro.
• Remove pork tenderloin from the package and pat dry with a paper towel. Season with salt & pepper on all sides. In large sauté pan heat a large drizzle of vegetable oil over medium-high heat. Once oil is hot, sear pork tenderloin on all sides until browned, about 2-3 minutes per side. Remove pork from pan and place on a plate. Season all sides with adobo rub. Transfer to a slightly oiled baking tray and place into oven. Roast until internal temp is 145°F or desired doneness (about 12-15 minutes). While roasting proceed to the next step.
• Bring 3C water to a boil in a medium pot with lid. Stir in white rice and a pinch of salt. Cover and reduce the heat to low. Simmer for 8-12 minutes until all of the water is absorbed. Keep covered to stay warm until time to serve. When it is time to serve the meal, add the lime zest and juice, a pinch of salt & pepper as well as the cilantro to the rice and fluff with a fork.
• In clean sauté pan over medium high heat, add 2T oil and sauté fajita vegetables until they are tender but still crisp, about 4 minutes. Adjust seasoning with salt and pepper.
• Slice the pork. Plate with a serving of rice and a few slices of the adobo pork. Add the veggies and then top with the pineapple salsa. Top with any remaining cilantro and lime juice to add more zing to your dish. Serve & enjoy!