Pork tenderloin salad with lime dressing

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Pork tenderloin salad with lime dressing

Description: Pork tenderloin salad with lime dressing

Chipotle sauce is made from smoked, dried jalapeno peppers, and is used in Mexican cooking to give a smoky richness and warmth to dishes.

Easy. Prep: 15 mins. Cook: 30 mins. Serves 2


For the salad

·         2tbsp chipotle sauce (we like Discovery)

·         2tbsp dark brown muscovado sugar

·         2tbsp oil

·         400g (14oz) pork tenderloin, trimmed

·         2 baby gem lettuces, sliced into quarters

·         200g (7oz) cherry tomatoes, halved

·         400g can black beans or red kidney beans, drained and rinsed

·         1 small ripe avocado, peeled, destined and sliced

·         Small bunch coriander, chopped

For the dressing

·         Juice 2 limes, plus extra wedges

·         ½tsp Tabasco, depending on heat

·         2tbsp extra virgin olive oil

·         1tbsp runny honey


1.    Heat the oven to 180C, 160C fan, 350F, gas 4. Combine the chipotle sauce, sugar and oil to make a dark paste then brush this all over the pork, place in a roasting tin and bake for 25 to 30 minutes.

2.    Divide the lettuce tomatoes, beans and avocado between 2 plates. In a small bowl, mix all the dressing ingredients together and season.

3.    Once the pork is cooked, slice into 1cm (1/2in) rounds and stir the chipotle cooking juices into the dressing. Add the pork to the salads, scatter with coriander, drizzle with the wedges.

Per serving: 747 calories, 38g fat (9g saturated), 50g carbohydrate

Make it easy

The cooked pork would be lovely in flour tortillas with chopped coriander, some roasted red peppers from a jar and a drizzle of soured cream.

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