Lunch

Pork Tenderloin Salad with Charred Corn, Black Beans & Lime Vinaigrette

Name: Pork Tenderloin Salad with Charred Corn, Black Beans & Lime Vinaigrette
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 2 servings
Ingredients: 10 oz pork tenderloin, trimmed of silverskin; 1 cup fresh or frozen corn kernels; 3/4 cup cooked black beans (or canned, drained and rinsed); 4 cups mixed salad greens (arugula, butter lettuce, radicchio); 1/2 medium avocado, sliced; 1/4 red onion, thinly sliced; 3 tablespoons fresh lime juice; 2 tablespoons extra-virgin olive oil; 1 tablespoon sherry vinegar; 1/4 cup fresh cilantro, chopped; 1 garlic clove, minced; Kosher salt and freshly ground black pepper; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1 tablespoon neutral oil for cooking

Seared pork tenderloin, thinly sliced and still warm, draped over a bed of mixed lettuces with charred corn kernels, creamy black beans, avocado, and crisp red onion, all tossed in a sharp lime-cilantro vinaigrette. It's elegant but effortless—the kind of lunch that feels indulgent yet leaves you energized.

601cal 40gprotein 40gcarbs 33gfat 12min prep 16min cook 2serves

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