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Ingredients
US|METRIC
4 SERVINGS
- 1 pork tenderloin (about 1 pound)
- 1 Tbsp. chili powder
- 1 tsp. oregano
- 1 tsp. ground cumin
- 6 cups leaf lettuce (chopped)
- 15.5 oz. black beans (rinsed and drained)
- 12 oz. corn (drained)
- 7 oz. roasted red peppers (drained and cut into strips)
- 1/2 red onion (thinly sliced)
- 4 Tbsp. olive oil
- 2 Tbsp. fruit vinegar
- 1 Tbsp. honey
- 1/2 tsp. red pepper flakes (crushed)
- salt (To taste)
- fresh cilantro
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Directions
- 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:
- 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.
NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium1410mg59% |
| Potassium1340mg38% |
| Protein37g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber13g52% |
| Sugars8g |
| Vitamin A100% |
| Vitamin C80% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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