• 1 pork tenderloin (about 1 pound, cut into 1/2-inch cubes or sliced)
  • 1 teaspoon olive oil
  • 6 cups romaine lettuce (chopped)
  • 14 1/2 ounces red kidney beans, rinsed and drained
  • 1 yellow bell pepper (seeded, cut into 3-inch strips)
  • 2 tomatoes (cored and chopped)
  • 1 avocado (ripe, seeded, peeled and chopped)
  • 1 cup plain yogurt
  • 1/3 cup cilantro (chopped)
  • 3 ounces green chiles (chopped, drained)
  • 3 tablespoons lime juice
  • 1/2 teaspoon lime peel (grated)
  • 1/4 teaspoon onion powder
  • salt
  • pepper


  1. Heat oil in large nonstick skillet over medium-high heat. Cook pork cubes 4-5 minutes, stirring frequently, until nicely browned. Remove from skillet and let cool. For dressing, in small bowl stir together yogurt, cilantro, chiles, lime juice, lime peel, onion powder, salt and pepper. Arrange lettuce on large platter. Spoon cooked pork, kidney beans, pepper strips, tomatoes and avocado in parallel rows over lettuce. Serve dressing alongside.
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