1 pork tenderloin, well-trimmed, about 0.375 kg
Chipotle Olive Oil or Cold Smoked Olive Oil for brushing on pork
Salt Cellar Bambino taco seasoning or Oh Chihuahua! sea salt blend
8 c. spring mix salad greens or torn romaine lettuce leaves
1 1/2 c. grape tomatoes, halved
1-14 oz. can black beans, drained and rinsed
1 c. frozen corn kernels, thawed
1 avocado, pitted and chopped
1 c. tortilla strips or broken tortilla chips
shredded Tex-Mex cheese (optional)
3/4 c. Cilantro & Red Onion Olive Oil
1/4 c. lime juice
1 Tbsp. honey
1 tsp. SMAK DAB Honey Horseradish or White Wine Herb gourmet mustard
Pinch of cayenne pepper
Salt and ground black pepper to taste
1 c. coarsely chopped fresh cilantro
For the Salad:
With a sharp knife, butterfly pork tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book. Place between two sheets of plastic wrap. With meat mallet, rolling pin or heavy pan, pound tenderloin until ¼-inch thick.
Brush each side with Chipotle or Cold Smoked Olive Oil and sprinkle generously with your choice Salt Cellar spice blend. Cover and let sit 1 hour at room temperature.
Preheat a grill pan or skillet over medium-high heat. Cook tenderloin 5-7 minutes per side; do not overcook.
Remove tenderloin from heat onto a clean plate or cutting board; let cool slightly.
Slice tenderloin across the grain into thin slices.
Assemble salad ingredients, except tortilla strips and shredded cheese. Toss salad with desired amount of dressing. Refrigerate leftover dressing.
Arrange pork slices on salad greens.
Garnish with tortilla slices and shredded cheese.
For the Lime Cilantro Vinaigrette:
In 2-cup measuring cup, whisk together all ingredients except cilantro. Season with salt and pepper according to taste. Stir in chopped cilantro; mix until well blended.
Click here to find the original recipe, and we recommend spending some time there if you're looking for more quality Manitoba Pork recipes!
Tested by Bev Penner, Owner at Prairie Oils & Vinegars.