- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- Serves 4
Ingredients
- 1
- pork tenderloin (approx. 12 oz/375 g)
- 1/4 cup
- loosely packed brown sugar
- 60 mL
- 1 tbsp
- chili powder
- 15 mL
- 1 tsp
- ground cumin
- 5 mL
- 2
- Romaine hearts, shredded (approx. 8 cups/2 L, loosely packed)
- 1 can
- whole kernel corn, reduced sodium, drained (341 g)
- 1
- red pepper, seeded and thinly sliced
- 1
- sliced stalk celery, thinly sliced
- 1/2
- small red onion, thinly sliced
- 1/4 cup
- ranch dressing
- 60 mL
Method
Step 1
Preheat the oven to 400°F (200°C). Butterfly the tenderloin by halving the thickness so it opens up like a book into a long, flat piece. Set aside.
Step 2
Combine the brown sugar with the chili powder and cumin. Rub over all sides of the meat. Place the pork on a lightly oiled ovenproof rack set on a foil-lined baking sheet. Roast, turning once, for 15 min. (or until internal temperature reaches160°F/71°C on an instant-read thermometer). Rest for 5 min., slice thinly.
Step 3
Arrange the shredded romaine on a platter. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 350
- Fat:
- 10 g
- Saturated Fat:
- 2 g
- Carbs:
- 34 g
- Fibre:
- 5 g
- Cholesterol:
- 75 mg
- Protein:
- 29 g
- Sodium:
- 230 mg
