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Santa Fe Salad with Grilled Pork Tenderloin recipe

This easy entr e salad is mostlya matter of assembly—the bed of the salad is convenientpre-cut lettuce, topped with contemporary canned vegetables,grilled pork tenderloin and a tangy vinaigrette. Serve with minicorn muffins for a complete meal.

Recipe: Santa Fe Salad withGrilled Pork Tenderloin

1 whole pork tenderloin, about 1 pound
6 cups chopped leaf lettuce
1 (15 1/2-ounce) can black beans, rinsed and drained
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 tenderloinwith a rub*.
  • Grill over medium-hot fire for about 15to 20 minutes, turning occasionally, until internal temperature,read with a meat thermometer, is 150°F to 155°F (approximately65°C). Let tenderloin rest while preparing salad:
  • On each of four dinner plates arrangea bed of chopped lettuce. Divide beans, corn, roasted pepperand 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; arrangeslices on top of salads.
  • Drizzle dressing over salad and garnishwith cilantro.

    Makes 4 servings.

    * Use purchased blend or combine 1 tablespoonschili powder, 1 teaspoon cumin and 1 teaspoon oregano.

    Nutrition Facts: Calories 460 caloriesProtein 33 grams Fat 19 grams Sodium 1330 milligrams Cholesterol75 milligrams Saturated Fat 3 grams Carbohydrates 40 grams

    Recipe provided courtesy of Pork, The OtherWhite Meat.

    Grilled Pork Tenderloin with Green Chile & Citrus Marinade | KCTS 9 Cooks: Chef's Kitchen

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