• 1 pork tenderloin (about 1 pound)
  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 6 cups leaf lettuce (chopped)
  • 15 1/2 ounces black beans (rinsed and drained)
  • 12 ounces corn (drained)
  • 7 ounces 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 red pepper flakes (crushed)
  • salt (To taste)
  • fresh cilantro


  1. Rubs all surfaces of the pork tenderloin with rub. Grill over medium-hot fire for about 20 minutes, turning occasionally, until internal temperature, read with a meat thermometer, is 145 degrees F. Let tenderloin rest 5 minutes while composing salad:
  2. 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.
  3. In small bowl, stir together oil, vinegar, honey, red pepper and salt for dressing.
  4. Slice tenderloin and divide equally; arrange slices on top of salads. Drizzle dressing over salad and garnish with cilantro.
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