Southerwestern Pork Tenderloin With Corn Salad

“Cumin and chili powder give this fresh dish a kick! Pork tenderloin is my favourite cut of pork and it's highlighted by the delicious base of greens, corn and other veggies. This is from a local grocery store's magazine. Enjoy!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F . Butterfly the tenderloin by halving the thickness so it opens up like a book into a long, flat piece. Set aside.
  2. Combine the brown sugar with the chili powder and cumin. Rub over all sides of the meat. Place pork on a lightly oiled ovenproof rack set on a foil-lined baking sheet. Roast, turning once, for 15 minutes (or until internal temperature reaches 160F). Rest for 5 minutes; slice thinly.
  3. Arrange the shredded romaine on a plate. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.

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