Southwestern Pork Tenderloin with Corn Salad
Prep Time
Serves
Cooking Mode
1 pork tenderloin (approx. 12 oz/375 g)
¼ cup loosely packed brown sugar
1 tbsp chili powder
1 tsp ground cumin
2 Romaine hearts, shredded (approx. 8 cups/2 L, loosely packed)
1 can whole kernel corn, reduced sodium, drained (341 g)
1 red pepper, seeded and thinly sliced
1 sliced stalk celery, thinly sliced
½ small red onion, thinly sliced
¼ cup ranch dressing
1 pork tenderloin (approx. 12 oz/375 g)
¼ cup loosely packed brown sugar
1 tbsp chili powder
1 tsp ground cumin
2 Romaine hearts, shredded (approx. 8 cups/2 L, loosely packed)
1 can whole kernel corn, reduced sodium, drained (341 g)
1 red pepper, seeded and thinly sliced
1 sliced stalk celery, thinly sliced
½ small red onion, thinly sliced
¼ cup ranch dressing
Directions
1Preheat the oven to 400°F (200°C). Butterfly the tenderloin by halving the thickness so it opens up like a book into a long, flat piece. Set aside.
2Combine the brown sugar with the chili powder and cumin. Rub over all sides of the meat. Place the pork on a lightly oiled ovenproof rack set on a foil-lined baking sheet. Roast, turning once, for 15 min. (or until internal temperature reaches160°F/71°C on an instant-read thermometer). Rest for 5 min., slice thinly.
3Arrange the shredded romaine on a platter. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.
Tips
1
Cumin and chili powder give this meal a kick without the need for salt
Disclaimer
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Personal Note
Personal Note
