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Southwestern Pork Salad
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Prep Time:
15 minutes
Total Time:
1 hour 5 minutes
Juicy pork tenderloin on a bed of fresh greens and veggies topped with zesty cilantro-lime yogurt dressing. Perfect for entertaining guests!
Ingredients:
  • 1 pork tenderloin (3/4 lb)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 1/2 teaspoon sugar
  • 8 cups bite-size pieces mixed salad greens or 1 bag (4 oz) mixed salad greens
  • 1 medium yellow bell pepper, sliced
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 1 can (15 oz) black-eyed peas, rinsed, drained
Instructions:
  • Preheat the oven to 350°F. Place the pork on a rack in a shallow roasting pan and season with 1/4 teaspoon salt and pepper.
  • Bake the pork uncovered for 30 to 40 minutes until it has a slight blush of pink in the center and reaches an internal temperature of 160°F. Let the pork cool before slicing into pieces.
  • In a small bowl, thoroughly combine yogurt, cilantro, lime juice, oil, sugar, and 1/4 teaspoon salt; set aside.
  • Place a colorful array of salad greens, vibrant bell pepper, earthy mushrooms, and sweet peas on a generous serving plate. Crown the salad with succulent pork slices and offer a tantalizing dressing on the side.

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