Best Southwestern Pork Salad Recipes

SOUTHWESTERN PORK SALAD

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.

SOUTHWESTERN GRILLED PORK TENDERLOIN WITH POTATO AND CORN SALAD

Steps:

• To make spice rub: In a small bowl stir together the cumin, salt, smoked paprika, garlic powder, oregano and black pepper. Measure 1 1/2 teaspoons of the spice rub and set aside.
• Rub the remaining spice rub all over the pork tenderloin and set aside (if you are not going to grill the tenderloin within 30 minutes, refrigerate until needed).
• To make salad: In another small bowl whisk together the lime juice, reserved spice rub and olive oil. Set aside.
• Bring 2 medium pots of water to a boil. Add the corn to one pot and cook for 5 minutes. Drain and let cool. When cool enough to handle, cut the corn off of the cobs.
• Prepare grill and preheat to medium-high (see note).
• Add a large pinch of salt to the second pot and add the diced potatoes. Return to a boil and cook for 5 to 6 minutes or until the potatoes are just tender, Drain and place in a large bowl. Toss the warm potatoes with 2 tablespoons of the dressing and let stand for a few minutes so the potatoes can absorb the dressing.
• Add the cut corn to the potatoes along with the red pepper, jalapeño, red and green onions and cilantro. Toss and add the remaining dressing. Toss again and set aside to allow the flavors to blend. Just before serving, taste and add additional salt and pepper if necessary.
• Brush the prepared grill with oil and place the tenderloin in the center of the grill. Grill for 12 to 14 minutes, turning every 2 minutes, or until the pork reaches an internal temperature of 140 degrees. Remove from grill, tent with aluminum foil and let stand for 10 minutes. Slice pork and serve with the salad.
• Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack until it feels uncomfortable: 3 seconds for medium-hot.

SOUTHWESTERN PORK SALAD

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.

SOUTHWESTERN PORK TENDERLOIN WITH WARM CORN SALAD RECIPE - (4.3/5)

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.

SOUTHWESTERN PORK SALAD

Steps:

• 1. Heat oven to 350°. Place pork on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of pork.2. Bake uncovered 30 to 40 minutes or until thermometer reads 160° (medium doneness) and pork is slightly pink in center. Meanwhile, make Creamy Lime Dressing. Cool pork cut into slices.3. Arrange greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.TO MAKE AHEAD: Cook pork and cool. Make Creamy Lime Dressing. Prepare vegetables. Refrigerate all ingredients no longer than 48 hours. Just before serving, continue as directed in Step 3.Creamy Lime Dressing: Mix all ingredients.A NOTE from DR. GHOSHThis recipe is loaded with plenty of vitamins and minerals. One of them, magnesium, is a healing nutrient that is important for releasing energy from food so the body can use it properly."Lime juice really helps meat taste great. It covers up the metallic taste that I get from chemotherapy. I've found that ethnic foods, especially Southwestern, Mexican and Italian are often so flavorful that I don't notice the metallic taste." -ANNE R.NUTRITION FACTS: High in potassium, iron, calcium, magnesium, vitamins A and C and folic acid excellent source of fiber1 Serving: Calories 305 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 55mg Sodium 400mg Potassium 1470mg Carbohydrate 32g (Dietary Fiber 9g) Protein 28g % DAILY VALUE: Vitamin A 90% Vitamin C 100% Calcium 26% Iron 24% Folic Acid 76% Magnesium 28% DIET EXCHANGES: 1 Starch, 3 Lean Meat, 3 VegetableHelpful For These Side Effects: (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.