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Prep Time
10 mins
Total Time
35 mins
Serves
Serves 4

Ingredients

1
pork tenderloin (approx. 12 oz/375 g)
1/4 cup
loosely packed brown sugar
60 mL
1 tbsp
chili powder
15 mL
1 tsp
ground cumin
5 mL
2
Romaine hearts, shredded (approx. 8 cups/2 L, loosely packed)
1 can
whole kernel corn, reduced sodium, drained (341 g)
1
red pepper, seeded and thinly sliced
1
sliced stalk celery, thinly sliced
1/2
small red onion, thinly sliced
1/4 cup
ranch dressing
60 mL

Method

Step 1
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.
Step 2
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.
Step 3
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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Characteristics

Dinner One Dish Meals

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
Calories:
350
Fat:
10 g
Saturated Fat:
2 g
Carbs:
34 g
Fibre:
5 g
Cholesterol:
75 mg
Protein:
29 g
Sodium:
230 mg