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Southwestern Pork Tenderloin with Corn Salad
Makes 4 Servings


  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.



  • 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