Family Foods

Southwestern Pork Tenderloin with Corn Salad

Makes 4 Servings https://www.sobeys.com/en/recipes/southwestern-pork-tenderloin-with-corn-salad

Ingredients:

• 1 pork tenderloin (approx 12 oz/375 g)
• 1/4 cup (60 mL) loosely packed brown sugar
• 1 tbsp (15 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 2 Romaine hearts, shredded (approx. 8 cups/2 L, loosely packed)
• 1 can ( 341 g) whole kernel corn, reduced sodium drained
• 1 red pepper, seeded and thinly sliced
• 1 sliced stalk celery, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup (60 mL) ranch dressing

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.