Beef / Pork

Southwestern Pork Tenderloin with Corn Salad is for Dinner.

Southwestern Pork Tenderloin with Corn Salad takes 10 minutes to prepare.

Southwestern Pork Tenderloin with Corn Salad takes 35 minutes to cook.

Southwestern Pork Tenderloin with Corn Salad makes 4 servings.

The ingredients for Southwestern Pork Tenderloin with Corn Salad are:

12 oz or 375 g * Pork Tenderloin
1/4 cup unpacked brown sugar
1 tbsp chili powder
1 tsp ground cumin
8 cups romaine lettuce shredded
1 can (341G) canned corn
1 sweet red pepper seeded and thinly sliced
1 stalk celery thinly sliced
1/2 red onion thinly sliced
1/4 cup Kraft Calorie wise peppercorn ranch dressing

Here is how you make Southwestern Pork Tenderloin with Corn Salad:

Preheat oven to 400F. Butterfly tenderloin by cutting tenderloin length wise almost through and then pressing open flat. Combine brown sugar with chili powder and cumin. Rub over all sides of the the meat. Place the pork on a lightly oiled ovenproof rack set on a tinfoil lined baking pan. Roast turning once, for 15 minutes( or until internal temperature reaches 160F on an instant read thermometer Rest for 5 minutes and then thinly slice.Arrange the shredded romaine lettuce on a platter. Top with sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user FUNKEYMOMMA.

The nutritional information for Southwestern Pork Tenderloin with Corn Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 333.7

• Total Fat: 11.0 g
• Cholesterol: 72.2 mg
• Sodium: 440.3 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 7.2 g
• Protein: 30.0 g