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Southwest Pork Salad

Prep 15 min
Total 55 min
Servings 4

A colorful medley of yellow bell peppers, fresh salad greens and melt-in-your-mouth pork tenderloin, this hearty salad is sure to please! ...MORE+ LESS-

By Betty Crocker Kitchens

September 28, 2006

Ingredients

Creamy Lime Dressing

1/2

cup fat-free sour cream or plain yogurt

1/4

cup chopped fresh cilantro

tablespoons lime juice

tablespoons canola or vegetable oil

1/4

teaspoon salt

Salad

pork tenderloin (3/4 lb)

1/4

teaspoon salt

1/4

teaspoon pepper

cups bite-size pieces mixed salad greens or 1 package (4 oz) mixed salad greens

medium yellow bell pepper, sliced

package (8 oz) fresh whole mushrooms, sliced (3 cups)

can (15 to 16 oz) black-eyed peas, rinsed, drained

Steps

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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 Facts

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;