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Cook'n with Betty Crocker 
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Southwestern Pork Salad |
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Serves: 4 Print this RecipeThe tenderloin is considered the choicest of pork cuts. Although higher in price per pound than loin roast, tenderloin is a good value because it is lean and has no waste. 3/4 pound pork tenderloin 1/4 teaspoon salt 1/4 teaspoon pepper 8 cups bite-size pieces mixed salad greens or 1 package (4 ounces) mixed salad greens 1 medium yellow bell pepper, sliced 3 cups sliced mushrooms (8 ounces) 1 (15-ounce) can blackeyed peas, rinsed and drained Creamy Lime Dressing: see recipe Creamy Lime Dressing: 1/2 cup nonfat sour cream 1/4 cup chopped fresh cilantro 2 tablespoons lime juice 2 tablespoons vegetable oil 1/4 teaspoon salt Mix all ingredients Heat oven to 425°. Place pork on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer horizontally so tip is in thickest part of pork. Roast uncovered 27 to 29 minutes or until thermometer reads 160° (medium doneness). Cool pork; cut into slices. Arrange salad greens, bell pepper, mushrooms, black-eyed peas and pork on large serving plate. Serve with Creamy Lime Dressing. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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