Southwestern Pork Tenderloin with Corn Salad

By KimChi381

Ingredients

• 1 pork tenderloin (app 375g)
• 1/4 cup (60mL) loosely packed brown sugar
• 1 tbsp (15mL) chili powder
• 1 tsp (5mL) ground cumin
• 2 romaine hearts, shredded (app 8 cups/2L, loosely packed)
• 1 can (341g) low salt 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 (60mL) ranch dressing

Details

Servings 4
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

1. Preheat the oven to 400F (200C). Butterfly the tenderloin by halving the thickness so it opens up like a book into a long, flat piece. Set aside.

2. Combine 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 temp reaches 160F/71C on an instant -read thermometer). Rest for 5 mins, slice thinly.

3. Arrange the shredded romaine lettuce on a platter. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.