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Photo of Chipotle-Grilled Pork Salad by WW

Chipotle-Grilled Pork Salad

6
Points®
Total Time
1 hr 8 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Easy
Lean pork tenderloin is simply seasoned, grilled and then tossed with a flavorful mixture of greens, crisp vegetables, avocado and a creamy lime dressing. The sweet apple-like flavor from the Jicama, a root vegetable native to Mexico, pairs perfectly with the pork but you could also use boneless skinless chicken breasts or thighs instead. Look for jicama in the produce section of your supermarket. To prep it, use a vegetable peeler to remove and discard its brown skin. You don’t need to buy a separate can of adobo sauce. The can of chipotle peppers in adobo sauce will contain enough sauce for the salad dressing recipe.

Ingredients

Uncooked lean pork tenderloin

1 pound(s), use one whole loin

Ground cumin

½ tsp

Table salt

½ tsp, divided

Black pepper

⅛ tsp

Fresh lime juice

2 Tbsp

Reduced calorie mayonnaise

2 Tbsp

Olive oil

4 tsp

Store-bought adobo sauce

½ tsp, *

Cilantro

2 Tbsp, chopped

Romaine lettuce

6 cup(s), shredded

Grape tomatoes

1½ cup(s), halved

Yellow bell pepper

1 large, diced

Jicama

1 cup(s), chopped

Avocado

1 item(s), medium, Hass, cut into chunks

Canned chipotle peppers in adobo sauce

1 item(s), chopped

Instructions

  1. Sprinkle pork with cumin, 1/4 teaspoon 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 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 1/4 teaspoon 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.
  6. Serving size: 3 oz pork, 2 1/2 c salad and 1 1/2 Tbsp dressing

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