Southwest Pork Salad

  • Prep 15 min
  • Total 55 min
  • Servings 4

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

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.

Notes









Tips

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.

Nutritional Information

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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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