Normally when one thinks of a Southwestern-style salad, chicken or beef comes to mind. However, this creative recipe features the juicy deliciousness of pork tenderloin.
It's rubbed with chipotle chile powder before being broiled in the oven. The chopped salad includes chunks of pepper Jack cheese, tomatoes, and corn. A quick, creamy dressing is a simple combination of low-fat buttermilk and mayonnaise.
To enjoy this crunchy, filling dinner salad,
- 1/2 teaspoon chipotle chile powder
- Coarse salt and ground pepper
- 1 pork tenderloin (about 1 pound)
- 1/2 cup low-fat buttermilk
- 3 tablespoons light mayonnaise
- 2 scallions, whites minced and greens thinly sliced, separated
- 1 garlic clove, crushed through a press
- 1 head romaine lettuce (1 1/4 pounds), trimmed and chopped
- 1 pint cherry tomatoes, quartered
- 1 package (10 ounces) frozen corn kernels, thawed and patted dry
- 2 ounces pepper Jack cheese, cubed
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil.
- In a small bowl, combine chile powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Place pork on prepared baking sheet; rub with spice mixture.
- Broil pork until an instant-read thermometer inserted in thickest part registers 145 degrees, 14 to 16 minutes, turning twice during cooking. Let pork rest 10 minutes, then cut into bite-size chunks.
- Meanwhile, make dressing: In a large bowl, whisk together buttermilk, mayonnaise, scallion whites, and garlic; season with salt and pepper.
- Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine, and serve immediately.
- Main Dishes, Pork