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Photo of Chipotle-Grilled Pork Salad by WW

Chipotle-Grilled Pork Salad

6
Points® value
Total Time
1 hr
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
Lean pork tenderloin is simply seasoned, grilled and then tossed with a flavourful mixture of greens, crisp vegetables, avocado and a creamy lime dressing.

Ingredients

Uncooked lean pork tenderloin

1 pound(s), (450 g) use one whole loin

Ground cumin

½ tsp(s), (2 ml)

Black pepper

⅛ pinch(es), (0.5 ml)

Table salt

½ tsp(s), (2 ml) divided

Fresh lime juice

2 tbsp(s), (30 ml)

Reduced calorie mayonnaise

2 tbsp(s), (30 ml)

Olive oil

4 tsp(s), (20 ml)

Store-bought adobo sauce

½ tsp(s), (2 ml) *

Cilantro

2 tbsp(s), (30 ml) chopped

Romaine lettuce

6 cup(s)

Grape tomatoes

1½ cup(s), (375 ml) halved

Yellow bell pepper

1 large, diced

Uncooked jicama

1 cup(s), (250 ml) chopped

Avocado

1 medium, Hass, cut into chunks

Canned chipotle peppers in adobo sauce

1 item(s), chopped

Instructions

  1. Sprinkle pork with cumin, 1 ml (1/4 tsp) salt and pepper; let stand 15 minutes.
  2. Heat outdoor grill to medium-high (or heat grill pan over medium-high heat).
  3. Grill pork, turning occasionally, until a meat thermometer inserted in center reads at least 63°C (145°F), about 20 to 25 minutes. Remove pork to cutting board and let rest for a minimum of 3 minutes, but up to 10 minutes, before slicing.
  4. Meanwhile, combine lime juice, mayonnaise, oil, adobo sauce and remaining 1 ml (1/4 tsp) salt in a small bowl; stir in cilantro.
  5. Combine romaine, tomatoes, yellow pepper, jicama, avocado and chipotle pepper in a large deep platter; drizzle with about half the dressing and toss to mix and coat. Arrange sliced pork on top of salad; drizzle with remaining dressing. Yields about 85 g (3 oz) pork, 625 ml (2 1/2 cups) salad and 22 ml (1 1/2 Tbsp) dressing per serving.

Notes

*You don’t need to buy a separate can of adobo sauce. The can of chipotle peppers in adobo sauce will contain enough sauce for the salad dressing recipe.

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