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
Ingredients
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
Directions
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.
