Santa Fe Salad with Grilled Pork Tenderloin
[size=-1]Makes 4 servings[/size]
[size=-1]Ingredients:[/size]
[size=-1]1 [/size][size=-1]whole pork tenderloin, about 1 pound[/size]
[size=-1]2 [/size][size=-1]tablespoons Southwestern-style rub*[/size]
[size=-1]6 [/size][size=-1]cups chopped leaf lettuce[/size]
[size=-1]1 [/size][size=-1](15-1/2-ounce) can black beans, rinsed and drained[/size]
[size=-1]1 [/size][size=-1](12-ounce) can corn, drained[/size]
[size=-1]1 [/size][size=-1](7-ounce) jar roasted sweet red peppers, drained and cut into strips[/size]
[size=-1]1/2 [/size][size=-1]red onion, thinly sliced[/size]
[size=-1]4 [/size][size=-1]tablespoons olive oil[/size]
[size=-1]2 [/size][size=-1]tablespoons fruit vinegar[/size]
[size=-1]1 [/size][size=-1]tablespoon honey[/size]
[size=-1]1/2 [/size][size=-1]teaspoon crushed red pepper flakes[/size]
[size=-1]Salt, to taste[/size]
[size=-1]Fresh cilantro sprigs[/size]
[size=-1]NOTE:[/size][size=-1]*Use purchased blend or combine 1 tablespoon chili powder, 1 teaspoon cumin and 1 teaspoon oregano.[/size]
[size=-1]Directions:[/size]
[size=-1]Rub all surfaces of pork tenderloin with rub. Grill over medium-hot fire for about 15 to 20 minutes, turning occasionally, until internal temperature, read with meat thermometer, is 150 to 155°F. Let tenderloin rest.[/size][size=-1]Meanwhile, 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.[/size][size=-1]In small bowl, stir together oil, vinegar, honey, red pepper and salt for dressing.[/size][size=-1]Slice tenderloin and divide equally; arrange slices on top of salads. Drizzle dressing over salad and garnish with cilantro.[/size]
[size=-1]Makes 4 servings[/size]
[size=-1]Ingredients:[/size]
[size=-1]1 [/size][size=-1]whole pork tenderloin, about 1 pound[/size]
[size=-1]2 [/size][size=-1]tablespoons Southwestern-style rub*[/size]
[size=-1]6 [/size][size=-1]cups chopped leaf lettuce[/size]
[size=-1]1 [/size][size=-1](15-1/2-ounce) can black beans, rinsed and drained[/size]
[size=-1]1 [/size][size=-1](12-ounce) can corn, drained[/size]
[size=-1]1 [/size][size=-1](7-ounce) jar roasted sweet red peppers, drained and cut into strips[/size]
[size=-1]1/2 [/size][size=-1]red onion, thinly sliced[/size]
[size=-1]4 [/size][size=-1]tablespoons olive oil[/size]
[size=-1]2 [/size][size=-1]tablespoons fruit vinegar[/size]
[size=-1]1 [/size][size=-1]tablespoon honey[/size]
[size=-1]1/2 [/size][size=-1]teaspoon crushed red pepper flakes[/size]
[size=-1]Salt, to taste[/size]
[size=-1]Fresh cilantro sprigs[/size]
[size=-1]NOTE:[/size][size=-1]*Use purchased blend or combine 1 tablespoon chili powder, 1 teaspoon cumin and 1 teaspoon oregano.[/size]
[size=-1]Directions:[/size]
[size=-1]Rub all surfaces of pork tenderloin with rub. Grill over medium-hot fire for about 15 to 20 minutes, turning occasionally, until internal temperature, read with meat thermometer, is 150 to 155°F. Let tenderloin rest.[/size][size=-1]Meanwhile, 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.[/size][size=-1]In small bowl, stir together oil, vinegar, honey, red pepper and salt for dressing.[/size][size=-1]Slice tenderloin and divide equally; arrange slices on top of salads. Drizzle dressing over salad and garnish with cilantro.[/size]
