Mexicali Pork Salad
Source of Recipe
Master Chef Don Easley
Recipe Introduction
Servings: 4
List of Ingredients
3/4 pound pork tenderloin
1/2 cup nonfat Italian dressing
1 16-ounce can red kidney beans, rinsed and drained
1/3 cup thinly sliced celery
1/4 cup salsa
1/4 cup frozen corn, thawed
1/4 cup diced green pepper
1/4 teaspoon chili powder
1/2 16-ounce package garden salad mix (4 cups)
2 tomatoes, cut into wedges
1/2 cup nonfat shredded Cheddar cheeseRecipe
In zipper lock bag, place pork and Italian dressing; seal and chill 2 hours, turning bag over once. In large bowl, combine beans, celery, salsa, corn, pepper and chili powder. Cover and chill. Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Place pork on grid, grilling for 25-30 minutes or until pork reaches an internal temperature of 160�F. Turn pork occasionally to grill all sides. Remove pork from grill, let stand, tented with foil for 10 minutes. Slice tenderloin into 1/2 inch slices. Arrange bean mixture, pork slices, tomatoes and cheese on salad greens. Serve with additional salsa, if desired.
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