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!
- 1 pork tenderloin (about 12 ounces)
- 1⁄4 cup brown sugar, loosely packed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 8 cups romaine lettuce hearts, shredded, loosely packed (about 2 heads)
- 1 (12 ounce) can whole kernel corn, drained
- 1 red pepper, seeded and thinly sliced
- 1 stalk celery, thinly sliced
- 1⁄2 small red onion, thinly sliced
- 1⁄4 cup low fat ranch dressing
- 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.
- 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.
- Arrange the shredded romaine on a plate. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.