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 to
155 degrees F. 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.
