Santa Fe Pork Tenderloin Salad with Cilantro-Lime Vinaigrette

This hearty salad is packed with grilled pork, romaine lettuce, tomato, black beans, corn, avocado, tortilla strips, cheese and tossed with a zesty cilantro-lime vinaigrette.

Pork ribs
 

Cut: Tenderloin
Prep Time: 1 hour 20 minutes

Cook Time: 10 minutes
Number of Servings: 4

 

Ingredients

Pork:

  • 1 (12 oz / 350 g) Canadian pork tenderloin, well-trimmed

  • 1 Tbsp (15 mL) Canola oil

  • 3 Tbsp (45 mL) Tex-Mex seasoning

Vinaigrette:

  • 3/4 cup (175 mL) canola oil

  • 3 Tbsp (45 mL) fresh lime juice

  • 2 Tbsp (30 mL) white wine vinegar or white balsamic vinegar

  • 1 Tbsp (15 mL) honey

  • 1 tsp (5 mL) Dijon mustard

  • Pinch of cayenne pepper

  • 1/2 tsp (2 mL) salt

  • 1/4 tsp (1 mL) ground black pepper

  • 1 cup (250 mL) coarsely chopped cilantro

Salad:

  • 8 cups (2 L) spring mix or torn romaine lettuce leaves

  • 1 1/2 cups (375 mL) grape tomatoes, halved

  • 1 (14 oz / 396 mL) can black beans, drained and rinsed

  • 1 cup (250 mL) frozen corn kernels, thawed

  • 1 avocado, chopped

  • 1 cup (250 mL) tortilla strips or broken tortillas chips

  • Shredded Tex-Mex cheese (optional)

Directions

For the Pork:

  1. Butterfly pork tenderloin by slicing horizontally, not quite through. Open tenderloin as you would a book; cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound meat until 1/4-inch thick. Brush each side with canola oil and sprinkle generously with Tex-Mex seasoning. Cover and let sit 1 hour at room temperature.

  2. Preheat a grill pan or skillet over medium-high heat. Cook tenderloin 5-7 minutes per side, being careful not to overcook. Remove tenderloin from heat onto a clean plate or cutting board; let cool slightly. Slice tenderloin across the grain into 1⁄4-inch thick slices.

For the Vinaigrette:

  1. In 2 cup (500 mL) measuring cup, whisk together canola oil, lime juice, vinegar, honey, and mustard. Season with salt and pepper. Stir in chopped cilantro; mix until well blended.

For the Salad:

  1. In large bowl, toss together lettuce, tomatoes, black beans, corn and avocado.

  2. Toss salad with desired amount of dressing. Refrigerate leftover dressing.

  3. Arrange pork slices on salad greens. Garnish with tortilla strips and shredded cheese.

 

Nutritional Analysis

 

YIELD:

4 servings
 

SERVING SIZE:

2 cups (500 mL) per serving

Per Serving
Calories 700
Total Fat 29 g
Saturated Fat 3 g
Cholesterol 55 mg
Carbohydrates 80 g
Fiber 15 g
Sugars 3 g
Protein 36 g
Sodium 240 mg
Potassium 947 mg
 

Source: Manitoba Pork

 
 
Lunch, SaladsGreg PaulhusCut: Tenderloin, Method: Pan-fry