Southerwestern Pork Tenderloin With Corn Salad Recipes

SOUTHWESTERN PORK TENDERLOIN WITH WARM CORN SALAD RECIPE - (4.3/5)

Steps:

• Preheat oven to 475 degrees. Prepare Spice-Rubbed Tenderloins: In cup, blend chili powder, cumin, coriander, salt and pepper. Rub tenderloins all over with spice mixture. Place tenderloins on rack in small roasting pan (14" by 10"). Tuck thin ends of tenderloins under, so meat is an even thickness. Roast tenderloins 20 to 25 minutes or until internal temperature of meat reaches 150 degrees on meat thermometer (temperature will rise 5 to 10 degrees upon standing). Meanwhile, prepare Warm Corn Salad: In nonstick 10-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 minutes, stirring occasionally. Add corn and jalapeño, and cook 3 minutes, stirring occasionally. Remove skillet from heat and stir in tomato, cilantro, lime juice, and salt. Makes about 4 cups salad. To serve, spoon corn salad onto platter. Thinly slice tenderloins and arrange over salad. I crumbled some queso fresco over the corn salad. Feta would work, too. Each serving: About 260 cal; 27g pro; 25g carbs; 7g total fat (2g sat); 4g fiber; 67mg chol; 760mg sod.

CHILI-LIME PORK WITH CORN SALAD

Steps:

• Boil corn 5 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.
• Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili mixture.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork 3 to 4 minutes per side for medium. Remove from grill and squeeze juice of remaining lime on top. Serve with corn salad.

SOUTHERWESTERN PORK TENDERLOIN WITH CORN SALAD

Steps:

• Preheat oven to 400°F . Butterfly the tenderloin by halving the thickness so it opens up like a book into a long, flat piece. Set aside.
• Combine the brown sugar with the chili powder and cumin. Rub over all sides of the meat. Place pork on a lightly oiled ovenproof rack set on a foil-lined baking sheet. Roast, turning once, for 15 minutes (or until internal temperature reaches 160F). Rest for 5 minutes; slice thinly.
• Arrange the shredded romaine on a plate. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.

SOUTHWEST CORN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled.

SOUTHWEST PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Rub tenderloins with oil; sprinkle with taco seasoning. Place on a rack in a shallow roasting pan., Roast 25-30 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 10 minutes before slicing. Squeeze lime wedges over pork.

SOUTHWESTERN ROASTED CORN SALAD

Steps:

• Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
• Preheat grill for high heat. Remove silks from corn, but leave the husks.
• Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
• Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
• In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

ZESTY SOUTHWEST CORN SALAD

Steps:

• Combine corn, tomatoes, bell pepper, and onion in a large bowl.
• Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.

SOUTHWESTERN PORK TENDERLOIN

Steps:

• Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
• Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
• Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.

SOUTHWEST SHREDDED PORK SALAD

Steps:

• Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.