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Yucatecan Chopped Pork Salad
Note: For a quicker dressing, stir together 1/2 cup fat free ranch-style dressing with the mashed avocado and lime juice instead of the dressing recipe above. For a thinner consistency, stir in 1 tablespoon water.
- Coat a medium skillet with cooking spray and place over medium-high heat. Cook the pork tenderloin slices for 3-4 minutes on each side or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Cut into 1/2 inch cubes.
- Meanwhile, stir together the dressing ingredients (avocado, sour cream, lime juice, garlic, pepper, salt) and set aside.
- Combine the remaining salad ingredients (romaine, tomatoes, chile, red onion, cilantro) in a large salad bowl. Add the pork and dressing and toss until well coated.