3 Tbsp. olive oil

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2 shallots, minced

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2 jalapeños, sliced thinly

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1/2 tsp. cumin seed, toasted and ground

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1 tsp. mustard seeds, toasted and ground to a paste

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4 Tbsp. lime juice, freshly squeezed

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3 Tbsp. cider vinegar

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1 Tbsp. brown sugar

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1/4 cup chopped mint

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1/4 cup chopped parsley

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1 tsp. plus a pinch kosher salt

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3 ripe, Fresh California Avocados*

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1 tsp. vegetable oil

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2 lb. trimmed pork tenderloin, trimmed of all silverskin and connective tissue

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3 cups cleaned and thinly chopped bok choy

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.