Southwestern Pork Tenderloin with Corn Salad

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Nutritional Info
  • 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

View full nutritional breakdown of Southwestern Pork Tenderloin with Corn Salad calories by ingredient
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From the Sobey's Inspired Magazine From the Sobey's Inspired Magazine
Number of Servings: 4


    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


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 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FUNKEYMOMMA.

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