3/4 pound pork tenderloin
1/2 cup nonfat Italian dressing
1 16-ounce can red kidney beans, rinsed and drained
1/3 cup thinly sliced celery
1/4 cup salsa
1/4 cup frozen corn, thawed
1/4 cup diced green pepper
1/4 teaspoon chili powder
1/2 16-ounce package garden salad mix (4 cups)
2 tomatoes, cut into wedges
1/2 cup nonfat shredded Cheddar cheese
Servings: 4
In zipper lock bag, place pork and Italian dressing; seal and chill 2 hours, turning bag over once. In large bowl, combine beans, celery, salsa, corn, pepper and chili powder. Cover and chill. Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Place pork on grid, grilling for 25-30 minutes or until pork reaches an internal temperature of 160ºF. Turn pork occasionally to grill all sides. Remove pork from grill, let stand, tented with foil for 10 minutes. Slice tenderloin into 1/2 inch slices. Arrange bean mixture, pork slices, tomatoes and cheese on salad greens. Serve with additional salsa, if desired.
Cuisine: Mexican
1/2 cup nonfat Italian dressing
1 16-ounce can red kidney beans, rinsed and drained
1/3 cup thinly sliced celery
1/4 cup salsa
1/4 cup frozen corn, thawed
1/4 cup diced green pepper
1/4 teaspoon chili powder
1/2 16-ounce package garden salad mix (4 cups)
2 tomatoes, cut into wedges
1/2 cup nonfat shredded Cheddar cheese
Servings: 4
In zipper lock bag, place pork and Italian dressing; seal and chill 2 hours, turning bag over once. In large bowl, combine beans, celery, salsa, corn, pepper and chili powder. Cover and chill. Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Place pork on grid, grilling for 25-30 minutes or until pork reaches an internal temperature of 160ºF. Turn pork occasionally to grill all sides. Remove pork from grill, let stand, tented with foil for 10 minutes. Slice tenderloin into 1/2 inch slices. Arrange bean mixture, pork slices, tomatoes and cheese on salad greens. Serve with additional salsa, if desired.
Cuisine: Mexican
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