This easy entrée salad is mostly a matter of assembly—the bed of the salad is convenient pre-cut lettuce, topped with contemporary canned vegetables, grilled pork tenderloin and a tangy vinaigrette. Serve with mini corn muffins for a complete meal.

Santa Fe Salad with Grilled 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 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 cumin and 1 teaspoon oregano.

Nutrition Facts: Calories 460 calories Protein 33 grams Fat 19 grams Sodium 1330 milligrams Cholesterol 75 milligrams Saturated Fat 3 grams Carbohydrates 40 grams

Recipe provided courtesy of Pork, The Other White Meat.