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Southwest Pork Tenderloin with Corn Salad Recipe

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This recipe for Southwest Pork Tenderloin with Corn Salad is from Adele and Carlo's Joy of Cooking , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pork tenderloin
1/4 c loosely packed brown sugar
1T chili powder
1 tsp ground cumin
8 cups shredded romaine hearts
1 can low salt whole kernel corn (try 'Compliments' brand)
1 red pepper, seeded and thinly sliced
1 stalk celery, thinly sliced
1/2 small red onion, thinly sliced
1/4 c reduced fat ranch dressing
Directions:
Directions:
Preheat oven to 400 degrees. 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. Rest for 5 minutes then thinly slice.
Arrange the shredded lettuce on a platter. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.
Personal Notes:
Personal Notes:
This delicious main meal is low in fat and carbs and is only 350 calories per serving.

 

 

 

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