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Ellen’s Kitchen & Garden

Southwestern salad with grilled pork tenderloin

Posted Thursday,
June 19, 2014
0 ·
Photo/Ellen Fox Emerson
By .(JavaScript must be enabled to view this email address)

Summer seems to have come all of a sudden, with a stretch of 90-degree days.

When it’s this hot, salads come to mind as the best option for dinner. They’re much lighter but just as filling. This one’s easy and the pork has a little kick to it.

Serve it with some cornbread or blue corn tortilla chips, and you have a complete meal.

Grilled pork

Serves 4 to 6

2 pork tenderloins, 1 pound each (2 generally come in a package)
4 teaspoons of ground cumin
2 teaspoon of garlic powder
2 teaspoon of onion powder
2 teaspoon of salt
1 teaspoon of ground pepper

Bring the pork to room temperature (maybe half-hour on the countertop). Heat your grill to 475°. While the grill heats up, mix all of the dry ingredients in a small bowl. Once blended, rub the pork and let sit until the grill is ready.

Once the grill is ready, place the tenderloins in the center of the grill, cover and cook for 12 to 15 minutes, turning every two minutes, or until the tenderloin reaches and internal temperature of 140°. At that temperature it should be medium. Take the pork off of the grill and let rest on a cutting board.


1 head of iceberg or 2 or 3 heads of romaine lettuce
1 can of corn (15-1/4 ounces)
1 can of black beans (15-1/4 ounces)
1 large tomato, diced
½ cup of red onion, diced
1 avocado, diced

While the pork is resting, tear the lettuce into bite size pieces and place in the bottom of a large salad bowl. Drain the corn and black beans. Mix the corn, beans, tomatoes and onions together and then place on top of the lettuce.

Carve the pork and place on top of the salad around the edges of the bowl and the place the avocado in the middle.

Cilantro dressing

1 cup of cilantro, stems removed
½ cup of plain yogurt
½ cup of real mayonnaise
½ teaspoon of dry garlic
2 tablespoons of fresh lime juice
½ teaspoon of salt
1/3 cup of olive oil

In a food processor, first chop the cilantro and then add the yogurt, mayonnaise, garlic, lime juice and salt. Once blended and with the processor still running, slowly add the olive oil with the processor still running until the ingredients are completely blended and emulsified.

Pour the dressing over the salad and toss.

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