Cookwith - Peruvian-Style Pork Tenderloin with Quinoa Salad and Mild Rocoto Paste Dipping Sauce (Gro

Ingredients

• 1.25 lbs pork tenderloin, trimmed
• 2 tbsp olive oil, divided
• 2 tbsp aji amarillo paste (or substitute yellow bell pepper puree with a pinch of chili flakes)
• 2 tbsp lime juice (about 2 limes)
• 2 garlic cloves, finely minced
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1/4 tsp ground coriander (instead of 1/4 cup fresh cilantro, chopped)
• 1 small red onion, thinly sliced
• 1 avocado, sliced (for serving)
• 1 cup cooked quinoa (for serving)
• 1/2 cup cherry tomatoes, halved
• For the Rocoto Sauce: 1 tbsp rocoto pepper paste
• 1 small garlic clove
• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp sugar