Southwest Salad with Garlic-Lime Pork

Southwest Salad with Garlic-Lime Pork

  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 15 mins 
  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 15 mins 

Southwest Salad with Garlic-Lime Pork

  • Prep : 20 mins
  • Cooking : 15 mins
  • Serves : 6

Ingredients

Serves 6
  • 1 pork tenderloin (12 to 16 ounces)
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon hot Mexican chili powder
  • 3 tablespoons fresh lime juice
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh cilantro
  • 1 large clove garlic, minced
  • 10 ounces romaine, torn into bite-size pieces (6 cups)
  • 1 cup grape tomatoes, halved lengthwise
  • ¼ cup finely chopped onion
  • 1 jalapeño chile, seeded and finely chopped
  • 1 can (11 ounces) no-salt corn kernels, drained
  • 1 cup cooked dried, or rinsed and drained canned, black beans
  • ½ cup (2 ounces) shredded reduced-fat sharp cheddar or cheddar Jack
  • 1 ounce blue- or yellow-corn tortilla chips, crushed (about ½ cup)
  • 1 pork tenderloin (12 to 16 ounces)
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon hot Mexican chili powder
  • 3 tablespoons fresh lime juice
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh cilantro
  • 1 large clove garlic, minced
  • 10 ounces romaine, torn into bite-size pieces (6 cups)
  • 1 cup grape tomatoes, halved lengthwise
  • ¼ cup finely chopped onion
  • 1 jalapeño chile, seeded and finely chopped
  • 1 can (11 ounces) no-salt corn kernels, drained
  • 1 cup cooked dried, or rinsed and drained canned, black beans
  • ½ cup (2 ounces) shredded reduced-fat sharp cheddar or cheddar Jack
  • 1 ounce blue- or yellow-corn tortilla chips, crushed (about ½ cup)

Directions

Step 1.

Sprinkle the pork with ¼ teaspoon of the salt, ⅛ teaspoon of the pepper, and the chili powder. Coat the tenderloin with cooking spray.

Step 2.

Heat a large heavy skillet on medium-high until very hot. Add the pork and cook until well browned on three sides and the juices run clear (145°F internal temperature), 4 to 5 minutes per side.

Step 3.

Meanwhile, pour the lime juice into a large bowl that will hold the pork. Slowly whisk in the oil until the mixture is blended and thickened. Whisk in the cilantro, garlic, and remaining ½ teaspoon of salt and ⅛ teaspoon of pepper.

Step 4.

Immediately transfer the hot pork to the bowl and toss it in the lime dressing until coated. Let the meat cool for 5 minutes. Slice it on a slight diagonal and return it to the bowl. Toss the pieces in the dressing and remove the coated pork to a plate.

Step 5.

Add the lettuce, tomatoes, onion, chile, corn, and beans to the bowl with the lime dressing and toss to coat. Remove the salad to a platter or plates. Arrange the sliced pork over the top and sprinkle with the cheese and crushed tortilla chips.

Tip: For more flavor, add a chopped avocado to the salad before topping with the pork. To save time, replace the lime dressing with 1/2 cup Panera Bread Raspberry Vinaigrette available in some areas at grocery retailers.

Nutrition (Per Serving)

  • 331 calCalories
  • 20 gProtein
  • 21 gCarbohydrates
  • 20 gFat
  • 42 mgCholesterol
  • 417 mgSodium
  • 5 gDietary Fiber