Ingredients
- Rub
- 1 tablespoon orange zest
- 1 tablespoon ground ancho chile powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 2 pounds pork tenderloin
- Salad
- 15 ounces Mexi corn, drained (1 can)
- 1 orange, peeled, cut into 1/2 inch segments
- 1 mango, peeled, pitted, diced
- 1 tablespoon lime juice
- 8 cups romaine lettuce, chopped
- 4 Roma tomatoes, diced
- 1 avocado, seeded, peeled, sliced
- Dressing
- 4 ounces plain Greek yogurt
- 1 cup salsa
How to Make
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Step 1: Mix together orange zest, ancho chile powder, salt, garlic powder and cumin in a small bowl.
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Step 2: Pat pork dry with paper towels.
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Step 3: Rub with chile powder mixture.
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Step 4: Let stand at room temperature for 60 minutes. (Or put in frig if you are concerned)
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Step 5: Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees).
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Step 6: Grill pork for 25 to 30 minutes or until pork reaches 145 degrees, turning occasionally.
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Step 7: Remove from grill; cool slightly and cut into 1/2 inch thick slices.
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Step 8: Stir together orange and mango in a small bowl.
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Step 9: Set aside.
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Step 10: Add some lime juice.
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Step 11: Toss together corn, lettuce and tomatoes in a large bowl.
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Step 12: To serve, arrange pork, mango-orange mixture and avocado with some lime juice on top of lettuce. Garnish with salad dressing.
We hope you enjoy this recipe!
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