SOUTHWEST PORK SALAD
A colorful medley of yellow bell peppers, fresh salad greens and melt-in-your-mouth pork tenderloin, this hearty salad is sure to please!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In small bowl, mix all dressing ingredients until well blended. Refrigerate until serving time.
- In shallow roasting pan, place pork on rack. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of pork.
- Bake uncovered 30 to 40 minutes or until thermometer reads 160°F (medium doneness) and pork has slight blush of pink in center. Cool pork; cut into slices.
- Arrange salad greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.
Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 55 mg, Fiber 7 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 5 g, TransFat 0 g
SOUTHWESTERN GRILLED PORK TENDERLOIN
If you are getting tired of the same old beef and chicken recipes for the grill, try this "other white meat" for a wonderful change of pace. Adapted from a weight loss tracking website's newsletter. Preparation includes time pork will be in the refrigerator.
Provided by lauralie41
Categories One Dish Meal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl mix together chili powder, oregano, cumin, and garlic powder.
- Place tenderloins or chops on a large platter. Rub the dry mixture over the pork, cover and refrigerate for 2-24 hours.
- Grill the pork over medium coals or this can also be broiled. Turn occasionally. Tenderloins will take approximately 25-30 minutes and pork chops will be done in approximately 10-15 minutes. A meat thermometer should read 155-160 degrees and there should also be a hint of pink in the center.
SOUTHWESTERN PORK SALAD
Simple pork tenderloin on greens and veggies gets dressed with a refreshing cilantro-lime yogurt dressing. It's company good!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place pork on rack in shallow roasting pan. Sprinkle with 1/4 teaspoon salt and the pepper.
- Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cool pork; cut into slices.
- Meanwhile, in small bowl, mix yogurt, cilantro, lime juice, oil, sugar and 1/4 teaspoon salt until well blended; set aside.
- On large serving plate, arrange salad greens, bell pepper, mushrooms and peas. Top with pork slices. Serve with dressing.
Nutrition Facts : Calories 320, Carbohydrate 31 g, Cholesterol 55 mg, Fat 1, Fiber 7 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 7 g, TransFat 0 g
SOUTHWESTERN PORK TENDERLOIN WITH WARM CORN SALAD RECIPE - (4.3/5)
Provided by june
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees. Prepare Spice-Rubbed Tenderloins: In cup, blend chili powder, cumin, coriander, salt and pepper. Rub tenderloins all over with spice mixture. Place tenderloins on rack in small roasting pan (14" by 10"). Tuck thin ends of tenderloins under, so meat is an even thickness. Roast tenderloins 20 to 25 minutes or until internal temperature of meat reaches 150 degrees on meat thermometer (temperature will rise 5 to 10 degrees upon standing). Meanwhile, prepare Warm Corn Salad: In nonstick 10-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 minutes, stirring occasionally. Add corn and jalapeño, and cook 3 minutes, stirring occasionally. Remove skillet from heat and stir in tomato, cilantro, lime juice, and salt. Makes about 4 cups salad. To serve, spoon corn salad onto platter. Thinly slice tenderloins and arrange over salad. I crumbled some queso fresco over the corn salad. Feta would work, too. Each serving: About 260 cal; 27g pro; 25g carbs; 7g total fat (2g sat); 4g fiber; 67mg chol; 760mg sod.
ROAST LOIN OF PORK WITH SOUTHWESTERN SAUCE
Provided by Regina Schrambling
Categories dinner, roasts, main course
Time 1h40m
Yield Four to six servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 475 degrees.
- Rub the pork all over with the cut clove of garlic. Discard the garlic. Set the meat on a rack in a roasting pan.
- Remove the stems from two anchos and place the chilies in a blender jar. Chop and grind them to a fairly fine powder. Transfer this to a small mixing bowl.
- Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt. Stir until completely mixed. Remove a half-cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.
- Set the roast in the oven and cook for 30 minutes. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat. Reduce the oven temperature to 375 degrees.
- While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes and onion. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes. Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.
- Return the pork roast to the oven at 375 degrees. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.
- Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 19 grams, Carbohydrate 20 grams, Fat 33 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 696 milligrams, Sugar 5 grams, TransFat 0 grams
ZESTY SOUTHWEST CORN SALAD
Easy and delicious, this salad is refreshing with your summer grilled dishes.
Provided by CookingQueen
Categories Corn Salad
Time 20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine corn, tomatoes, bell pepper, and onion in a large bowl.
- Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 21.5 g, Fat 6.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 8.6 mg, Sugar 3.6 g
SOUTHWESTERN PORK TENDERLOIN
Quick and easy pork tenderloin infused with subtle Southwestern flavor. Sprinkle with Chihuahua cheese and top with a dollop of sour cream. Serve with Spanish rice and refried beans.
Provided by SCHMONA
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
- Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
- Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 5.4 g, Cholesterol 48.9 mg, Fat 9.6 g, Fiber 1.7 g, Protein 18.9 g, SaturatedFat 1.9 g, Sodium 117.7 mg, Sugar 2.6 g
SOUTHWESTERN PORK SALAD
As pork producers, we're proud to cook and serve the delicious product we raise. This tempting salad is refreshing and colorful. It's a succulent showcase for pork. I know your family will enjoy it as much as we do. -Sue Cunningham, Prospect, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the pork, beans, onion, green pepper, tomato and olives. In a small bowl, whisk the remaining ingredients. Pour over salad; toss gently to coat. Cover and refrigerate for 4-6 hours, stirring occasionally.
Nutrition Facts : Calories 450 calories, Fat 22g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 675mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 8g fiber), Protein 29g protein.
GRILLED PORK TENDERLOIN WITH CORN SALAD
Make and share this Grilled Pork Tenderloin With Corn Salad recipe from Food.com.
Provided by Chef mariajane
Categories Pork
Time 12m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together with remaining vinaigrette. Cover and let sit while grilling pork.
- Season pork with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145 degrees, about 12 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork into 1-inch pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.
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SOUTHWESTERN PORK TENDERLOIN WITH CORN SALAD - SOBEYS INC.
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4/5 (2)Total Time 35 minsEstimated Reading Time 40 secsCalories 350 per serving
- 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.
- 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.
- Arrange the shredded romaine on a platter. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.
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SOUTHWESTERN PORK TENDERLOIN WITH CORN SALAD | FOODLAND
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4/5 (2)Calories 350 per servingTotal Time 35 mins
- 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.
- 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.
- Arrange the shredded romaine on a platter. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.
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