Ingredients
- NOTES:
- 1 lb. pork tenderloin
- 1 tablespoon finely shredded lemon peel
- 6 leaves fresh sage, thinly sliced
- 1/2 teaspoon ground cumin
- 1 tablespoon oliTrim fat from pork. Cut pork crosswise into 1/4-inch-thick slices. Place pork slices in a large bowl. Add lemon peel, sage, cumin, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Toss well to coat. Let stand 10 minutes.
- 2 . In a very large skillet, cook pork, half at a time, in hot oil over medium high heat 2 to 3 minutes or until meat is just slightly pink in center, turning once. Remove from skillet and set aside.
- 3 . Divide lettuce among six plates. Top with tomatoes, avocado, beans, and onions. Arrange pork slices over salads. Drizzle with some of the Red Hot Pepper Vinaigrette; pass remaining vinaigrette.
- Serves 6 (about 2 cups each)
- Each Serving: 266 cal, 14 g fat, 2 g sat fat, 49 mg chol, 269 mg sod, 17 g carb, 7 g fiber, 21 g pro. ve oil
- 1 head green leaf lettuce, torn
- 1-1/2 cups chopped tomatoes
- 1 avocado, halved, seeded, peeled, and chopped
- 1 cup canned black beans, rinsed and drained
- 1/2 cup chopped green onions
- 1 recipe Red Hot Pepper Vinaigrette (recipe here in my recipes)
Preparation
Step 1
Trim fat from pork. Cut pork crosswise into 1/4-inch-thick slices. Place pork slices in a large bowl. Add lemon peel, sage, cumin, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Toss well to coat. Let stand 10 minutes.
2. In a very large skillet, cook pork, half at a time, in hot oil over medium high heat 2 to 3 minutes or until meat is just slightly pink in center, turning once. Remove from skillet and set aside.
3. Divide lettuce among six plates. Top with tomatoes, avocado, beans, and onions. Arrange pork slices over salads. Drizzle with some of the Red Hot Pepper Vinaigrette; pass remaining vinaigrette.
NOTES:
Serves 6 (about 2 cups each)
Each Serving: 266 cal, 14 g fat, 2 g sat fat, 49 mg chol, 269 mg sod, 17 g carb, 7 g fiber, 21 g pro.