Santa Fe Salad with Grilled Pork Tenderloin
This simple, Southwestern entrée salad is mostly a matter of assembly—a bed of the salad greens is topped with black beans, corn, roasted red peppers, grilled pork tenderloin and drizzled with a spicy vinaigrette. Serve with mini corn muffins for a complete meal.
1 whole pork tenderloin, about 1 pound
6 cups chopped leaf lettuce
1 (15.5-ounce) can black beans, drain and rinsed
1 (12-ounce) can corn, drained
1 (7-ounce) jar roasted red peppers, drained and cut into strips
1/2 red onion, thinly sliced
4 tablespoons olive oil
2 tablespoons fruit vinegar
1 tablespoon honey
1/2 teaspoon crushed red pepper flakes
Salt, to taste
Fresh cilantro sprigs
- Rub all surfaces of the pork tenderloin with a rub*.
- Grill over medium-hot fire for about 15 to 20 minutes, turning occasionally, until internal temperature, read with a meat thermometer, is 150°F to 155°F (approximately 65°C). Let tenderloin rest while preparing salad:
- On each of four dinner plates arrange a bed of chopped lettuce. Divide beans, corn, roasted pepper and onion and arrange on top of lettuce.
- In small bowl, stir together oil, vinegar, honey, red pepper and salt for dressing.
- Slice tenderloin and divide equally; arrange slices on top of salads.
- Drizzle dressing over salad and garnish with cilantro.
Makes 4 servings.
*Use purchased blend or combine 1 tablespoons chili powder, 1 teaspoon ground cumin and 1 teaspoon ground oregano.
Nutritional Information Per Serving (1/4 of recipe): Calories 460 calories Protein 33 grams Fat 19 grams Sodium 1330 milligrams Cholesterol 75 milligrams Saturated Fat 3 grams Carbohydrates 40 grams.
Recipe and photograph provided courtesy of National Pork Board.