Southwestern Pork Tenderloin with Corn Salad

Prep time: 10min
Total time: 35min
Serves 4
1
pork tenderloin (approx. 12 oz/375 g)
0
1/4 cup
loosely packed brown sugar
60 mL
1 tbsp
chili powder
15 mL
1 tsp
ground cumin
5 mL
2
Romaine Hearts, shredded (approx. 8 cups/2 L, loosely packed)
0
1 can
Low Salt Whole Kernel Corn, drained
341 g
1
red pepper, seeded and thinly sliced
0
1
sliced stalk celery, thinly sliced
0
1/2
small red onion, thinly sliced
0
1/4 cup
Ranch Dressing
60 mL
calories
350
fat
10 g
saturated fat
2.5 g
carbs
34 g
protein
29 g
cholestrol
75 mg
fibre
5 g
sodium
230 mg

Directions

  1. Preheat the oven to 400°F (200°C). 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 temperature reaches160°F/71°C on an instant-read thermometer). Rest for 5 min., slice thinly.

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

Tip

Cumin and chili powder give this meal a kick without the need for salt