Santa Fe Salad with Grilled Pork Tenderloin

4 Servings
100% would make this recipe for Santa Fe Salad with Grilled Pork Tenderloin again.

This easy entre salad is mostly a matter of assemblythe bed of the salad is convenient pre-cut lettuce, topped with contemporary canned vegetables, grilled pork tenderloin and a tangy vinaigrette.

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Santa Fe Salad with Grilled Pork Tenderloin Ingredients

1 whole pork tenderloin about 1 pound	1/2 red onion thinly sliced
6 cups chopped leaf lettuce	4 tablespoons olive oil
1 15 1/2-oz. can black beans rinsed and drained	2 tablespoons fruit vinegar
1 12-oz can corn drained	1 tablespoon honey
1 7-oz, jar roasted red peppers drained and cut into strips	1/2 teaspoon crushed red pepper flakes

Instructions for Santa Fe Salad with Grilled Pork Tenderloin

Rubs all surfaces of the pork tenderloin with rub. Grill over medium-hot fire for about 15-20 minutes, turning occasionally, until internal temperature, read with a meat thermometer, is 150-155 degrees F. Let tenderloin rest while composing salad:
On each of four dinner plates arrange a bed of chopped lettuce. Divide beans, corn, roasted pepper and onion and arrange on top of lettuce.
In small bowl, stir together oil, vinegar, honey, red pepper and salt for dressing.
Slice tenderloin and divide equally; arrange slices on top of salads. Drizzle dressing over salad and garnish with cilantro.

Main Ingredient: PorkCuisine: American