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Southwest Pork Salad

 2 Ratings
0 Comments
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 4
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A colorful medley of yellow bell peppers, fresh salad greens and melt-in-your-mouth pork tenderloin, this hearty salad is sure to please!

Ingredients

Creamy Lime Dressing

1/2
cup fat-free sour cream or plain yogurt
1/4
cup chopped fresh cilantro
2
tablespoons lime juice
2
tablespoons canola or vegetable oil
1/4
teaspoon salt

Salad

1
pork tenderloin (3/4 lb)
1/4
teaspoon salt
1/4
teaspoon pepper
8
cups bite-size pieces mixed salad greens or 1 package (4 oz) mixed salad greens
1
medium yellow bell pepper, sliced
1
package (8 oz) fresh whole mushrooms, sliced (3 cups)
1
can (15 to 16 oz) black-eyed peas, rinsed, drained

Directions

  • 1 Heat oven to 350°F. In small bowl, mix all dressing ingredients until well blended. Refrigerate until serving time.
  • 2 In shallow roasting pan, place pork on rack. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of pork.
  • 3 Bake uncovered 30 to 40 minutes or until thermometer reads 160°F (medium doneness) and pork has slight blush of pink in center. Cool pork; cut into slices.
  • 4 Arrange salad greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.

Expert Tips

The tenderloin is considered the choicest of pork cuts. Although higher in price per pound than loin roast, tenderloin is a good value because it is lean and has no waste.

Fresh is best! Fresh lime juice has a brighter flavor than bottled. And you'll only need 1 medium lime for the 2 tablespoons lime juice called for here.

Remember this recipe the next time you have leftover pork.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
630mg
26%
Potassium
1170mg
33%
Total Carbohydrate
32g
11%
Dietary Fiber
7g
29%
Sugars
5g
Protein
31g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
130%
130%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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