( about 12 ounces)
brown sugar, loosely packed
romaine lettuce hearts, shredded, loosely packed
( about 2 heads)
1 (12 ounce) cans
whole kernel corn, drained
red pepper, seeded and thinly sliced
celery, thinly sliced
red onion, thinly sliced
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.