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.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (427g)|
|Recipe Makes: 4|
|Calories from Fat: 83 (20%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 72.8mg||22 %|
|Sodium 89.8mg||3 %|
|Potassium 1286.3mg||34 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 36g|
|Protein 36.9g||53 %|
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Calories per serving: 417
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