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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