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Santa Fe Salad with Grilled Pork Tenderloin

Santa Fe Salad

This easy entrée salad is mostly a matter of assembly—the bed of the salad is convenient pre-cut lettuce, topped with contemporary canned vegetables, grilled pork tenderloin and a tangy vinaigrette. Serve with mini corn muffins for a complete meal.



  1. Rubs all surfaces of the pork tenderloin with rub. Grill over medium-hot fire for about 20 minutes, turning occasionally, until internal temperature, read with a meat thermometer, is 145 degrees F.
  2. Let tenderloin rest 5 minutes while composing salad.
  3. On each of four dinner plates arrange a bed of chopped lettuce.
  4. Divide beans, corn, roasted pepper and onion and arrange on top of lettuce.
  5. In small bowl, stir together oil, vinegar, honey, red pepper and salt for dressing.
  6. Slice tenderloin and divide equally; arrange slices on top of salads.
  7. Drizzle dressing over salad and garnish with cilantro.

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

* Use purchased blend or combine 1 tablespoons chili powder, 1 teaspoon cumin and 1 teaspoon oregano.

Nutrition Information: Calories: 460 calories Protein: 33 grams Fat: 19 grams Sodium: 1330 milligrams Cholesterol: 75 milligrams Saturated Fat: 3 grams Carbohydrates: 40 grams

Recipe and photo credit: National Pork Board -


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