Southwestern Pork Salad

 

3/4

pound pork tenderloin

1/4

teaspoon salt

1/4

teaspoon pepper

1/2

cup Yoplait® fat-free plain yogurt or fat-free sour cream

1/2

cup chopped fresh cilantro

2

tablespoons lime juice

2

tablespoons canola or vegetable oil

1/4

teaspoon salt

8

cups bite-size pieces mixed salad greens or 1 package (4 ounces) mixed salad greens

1

medium yellow bell pepper, sliced

1/2

pound mushrooms, sliced (3 cups)

1

can (15 to 16 ounces) black-eyed peas, rinsed and drained

• 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 salad greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.
• 4 Creamy Lime Dressing: Mix yogurt, cilantro, lime juice, oil and salt.