Chipotle-Grilled Pork Salad
4
Points®
Temps total: 1 h • Préparation: 20 min • Cuisson: 25 min • Portions: 4 • Difficulté: Facile
Lean pork tenderloin is simply seasoned, grilled and then tossed with a flavourful mixture of greens, crisp vegetables, avocado and a creamy lime dressing.
Ingrédients
Uncooked lean pork tenderloin
1 pound(s), (450 g) use one whole loin
Ground cumin
½ tsp(s), (2 ml)
Black pepper
⅛ pinch(es), (0.5 ml)
Table salt
½ tsp(s), (2 ml) divided
Fresh lime juice
2 tbsp(s), (30 ml)
Reduced calorie mayonnaise
2 tbsp(s), (30 ml)
Olive oil
4 tsp(s), (20 ml)
Store-bought adobo sauce
½ tsp(s), (2 ml) *
Cilantro
2 tbsp(s), (30 ml) chopped
Romaine lettuce
6 cup(s)
Grape tomatoes
1½ cup(s), (375 ml) halved
Yellow bell pepper
1 large, diced
Uncooked jicama
1 cup(s), (250 ml) chopped
Avocado
1 medium, Hass, cut into chunks
Canned chipotle peppers in adobo sauce
1 item(s), chopped
Instructions
1
Sprinkle pork with cumin, 1 ml (1/4 tsp) salt and pepper; let stand 15 minutes.
2
Heat outdoor grill to medium-high (or heat grill pan over medium-high heat).
3
Grill pork, turning occasionally, until a meat thermometer inserted in center reads at least 63°C (145°F), about 20 to 25 minutes. Remove pork to cutting board and let rest for a minimum of 3 minutes, but up to 10 minutes, before slicing.
4
Meanwhile, combine lime juice, mayonnaise, oil, adobo sauce and remaining 1 ml (1/4 tsp) salt in a small bowl; stir in cilantro.
5
Combine romaine, tomatoes, yellow pepper, jicama, avocado and chipotle pepper in a large deep platter; drizzle with about half the dressing and toss to mix and coat. Arrange sliced pork on top of salad; drizzle with remaining dressing. Yields about 85 g (3 oz) pork, 625 ml (2 1/2 cups) salad and 22 ml (1 1/2 Tbsp) dressing per serving.
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