Macho Salad with Wheat Beer Vinaigrette

 

1

lb pork tenderloin

1

bottle (12 oz) wheat beer

1/4

cup white vinegar

2

tablespoons lime juice

1

tablespoon Dijon mustard

1/4

teaspoon salt

1

bag (5.5 oz) mixed greens

1

can (11 oz) Green Giant® SteamCrisp® whole kernel corn, drained

1

cup whole dates pitted, halved

1/2

cup roasted salted almonds

2

avocados, pitted, peeled and sliced

1

medium poblano chile, roasted, seeded, chopped

• 1 Place pork tenderloin in glass bowl; add 1 cup of the beer. Cover; refrigerate 1 hour. Meanwhile, in small bowl, mix remaining 1/2 cup beer and the Wheat Beer Vinaigrette ingredients. Refrigerate until ready to serve.
• 2 Heat oven to 350°F. Place pork in shallow pan. Bake 40 to 50 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cool; shred pork using two forks.
• 3 In large serving bowl, mix greens, corn, dates and almonds. Pour about 1/2 cup of the vinaigrette over salad; toss to coat. Top with shredded pork, avocado slices and poblano chile. Serve salad with remaining vinaigrette.