Southwestern Pork Tenderloin with Corn Salad
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- Serves 4
Ingredients
- 1
- pork tenderloin (approx. 12 oz/375 g)
- 1/4 cup
- loosely packed brown sugar
- 60 mL
- 1 tbsp
- chili powder
- 15 mL
- 1 tsp
- ground cumin
- 5 mL
- 2
- Romaine hearts, shredded (approx. 8 cups/2 L, loosely packed)
- 1 can
- whole kernel corn, reduced sodium, drained (341 g)
- 1
- red pepper, seeded and thinly sliced
- 1
- sliced stalk celery, thinly sliced
- 1/2
- small red onion, thinly sliced
- 1/4 cup
- ranch dressing
- 60 mL
Directions
Step 1
Preheat the oven to 400°F (200°C). Butterfly the tenderloin by halving the thickness so it opens up like a book into a long, flat piece. Set aside.
Step 2
Combine the brown sugar with the chili powder and cumin. Rub over all sides of the meat. Place the pork on a lightly oiled ovenproof rack set on a foil-lined baking sheet. Roast, turning once, for 15 min. (or until internal temperature reaches160°F/71°C on an instant-read thermometer). Rest for 5 min., slice thinly.
Step 3
Arrange the shredded romaine on a platter. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 350
- Fat:
- 10 g
- Saturated Fat:
- 2 g
- Carbs:
- 34 g
- Fibre:
- 5 g
- Cholesterol:
- 75 mg
- Protein:
- 29 g
- Sodium:
- 230 mg