Santa Fe Salad with Grilled Pork Tenderloin

[Raine]

Santa Fe Salad with Grilled Pork Tenderloin
Makes 4 servings

Ingredients:
1 whole pork tenderloin, about 1 pound
2 tablespoons Southwestern-style rub*
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 sweet 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
NOTE:*Use purchased blend or combine 1 tablespoon chili powder, 1 teaspoon cumin and 1 teaspoon oregano.
Directions:
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.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.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.